Italian Chicken Quinoa Pasta

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 Instructions

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.