The Pioneer Woman Tasty Kitchen
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Italian Chicken Quinoa Pasta

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Level: Easy

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Description

This is my go-to chicken pasta recipe. This recipe is a one-pot wonder and the clean up is a breeze. It also comes together in 30 minutes. This meal is perfect for those busy weeknights.

Ingredients

  • 1 pound Chicken Breast
  • ¼ teaspoons Italian Seasoning
  • ¼ teaspoons Red Pepper Flakes
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 2 teaspoons Extra Virgin Olive Oil, Divided
  • 1 Tablespoon Garlic
  • ½ whole Medium Yellow Onion
  • 1 Tablespoon Tomato Paste
  • 1 cup Low Sodium Chicken Broth
  • 14-½ ounces, weight Fire Roasted, Diced Tomatoes
  • 1 teaspoon Brown Sugar
  • 4 ounces, weight Quinoa Pasta
  • 7  Sun-dried Tomatoes, Packed In Oil
  • ¼ cups Shredded Mozzarella
  • Basil, For Garnish

Preparation

1. Pat the chicken breasts dry with paper towels. Rub with Italian seasoning, red pepper flakes, and salt and pepper.
2. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook chicken until browned on both sides. Transfer to a plate and set aside.
3. In the same skillet, add the remaining 1 teaspoon oil, garlic, and onion until translucent, approximately 5 minutes. Add tomato paste. Add broth, tomatoes, sugar, and pasta. Once it boils, add the chicken back in. Lower heat to medium-low, cover the skillet, and cook until pasta is al dente, about 10-15 minutes.
4. Turn off the heat and stir in sun-dried tomatoes and mozzarella. Sprinkle with basil. Serve.

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