Chicken Mushroom and Tomato Pasta
This Chicken Mushroom and Tomato Pasta is a flavorful one pot meal! It's made in a skillet with orzo, fire roasted tomatoes, and balsamic.
Servings: 6
Calories: 392kcal
Equipment
- Large Skillet 12 inches
Ingredients
- 6 cloves garlic
- 2 shallots or ½ an onion, any color
- 4 Tbsp. olive oil split
- 1 - 1 ¼ lbs. boneless, skinless chicken breasts diced
- 1 8 oz. package mushrooms chopped
- 1 14.5 oz. can fire roasted diced tomatoes or regular diced tomatoes
- 12 oz. gluten free orzo pasta or regular orzo pasta if not gluten free
- 1 tsp. Italian seasoning
- 3 cups low sodium chicken broth
- 1 tsp. kosher salt split
- ½ tsp. pepper split
- ½ cup Parmesan cheese grated
- 1 Tbsp. balsamic vinegar
- balsamic glaze for garnish optional, make sure brand is gluten free
- fresh basil or parsley for garnish optional
Instructions
- Mince 6 cloves of garlic and 2 shallots (or ½ an onion, any color).
- Remove any woody stems from 1 8 oz. package of white button or cremini mushrooms (or mushrooms of choice) and discard. Chop the mushrooms into small pieces.
- Grate ½ cup of Parmesan or Asiago cheese.
- Dice 1 - 1 ¼ lbs. of boneless, skinless chicken breasts into cubes. Make sure that the chicken is all relatively the same size to ensure even cooking.
- Place a large skillet (at least 12 inches) on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the skillet.
- Add the diced chicken to the skillet along with ¼ tsp. each of kosher salt and pepper. Sauté the chicken for 10-12 minutes, or until it has cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium and add the chopped mushrooms along with another ¼ tsp. of kosher salt and pepper to the skillet. Sauté for 8-10 minutes, stirring often. Once the mushrooms are sauteed, remove them from the skillet and set aside.
- Add another 2 Tbsp. of olive oil to the skillet. Add the minced garlic and shallots (or onions) and sauté for 4-5 minutes, stirring often.
- Add the gluten free orzo pasta (or regular orzo pasta if not gluten free) to the skillet and sauté for 1-2 minutes, stirring often.
- Pour 3 cups of low sodium chicken broth into the skillet along with 1 14.5 oz. can of diced fire roasted tomatoes (or regular diced tomatoes) and juices along with 1 tsp. of Italian seasoning and ½ tsp. of kosher salt. Stir until completely combined.
- Bring the pasta to a boil. Once boiling, reduce to a simmer and cook for 5 minutes, stirring often with a wooden spoon to prevent the pasta from sticking to the bottom.
- Return the cooked chicken and mushrooms to the skillet. Stir until combined and cook for another 5 minutes, stirring often to prevent sticking.
- After 10 minutes or so, add the grated Parmesan or Asiago cheese and 1 Tbsp. of balsamic vinegar to the skillet. Stir until combined.
- Continue to cook another 1-2 minutes or until the pasta is al dente and has absorbed all the liquid.The pasta should be creamy and the orzo fully cooked, but not mushy when finished. Feel free to cook an additional couple of minutes if needed.
- To Serve: Garnish with extra grated Parmesan or Asiago cheese, drizzle with balsamic glaze, and add some fresh basil or parsley (optional).
Notes
Make sure that the chicken is fully cooked as well. The safe internal temperature for chicken is 165 degrees Fahrenheit and can be checked using a food thermometer if needed.
Boneless, skinless chicken thighs may be used in place of chicken breasts. Keep in mind that this will affect the fat content of the dish.
Feel free to use any type of mushrooms you like in this pasta.
Nutrition
Serving: 2cups | Calories: 392kcal | Carbohydrates: 48g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 521mg | Potassium: 382mg | Fiber: 3g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 2mg