Skillet Whole Wheat Pasta with Chicken & Tomato Sauce

By á-29897

Ingredients

• 1 tsp olive oil
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 1 package (13 oz.) whole wheat penne (or other pasta)
• 2 tsp olive oil
• 1 small onion, chopped
• 3 large carrots, cut into half circles
• 3 garlic cloves, minced
• 1 tsp ground oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 1 (28 oz.) can crushed tomatoes
• 1 (14 oz.) can crushed tomatoes
• 1/4 cup minced flat-leaf parsley
• 4 basil leaves, thinly sliced
• Salt and pepper, to taste
• Grated Parmesan cheese, if desired

Details

Servings 13
Preparation time 15mins
Cooking time 30mins
Adapted from cookincanuck.com

Preparation

Step 1

Instructions
Heat the olive oil in a large nonstick skillet. Add the chicken, season with salt and pepper, and cook until just cooked through, about 5 minutes. Transfer to a bowl and set aside.
Cook the pasta according to package directions. Drain. The sauce:
Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and carrots, and cook until softened, about 5 minutes.
Stir in the garlic, oregano, salt and pepper, and cook for 1 minute.
Add the crushed tomatoes, bring the sauce to a boil, and then simmer for 10 minutes. Stir in the parsley and basil.
Add the chicken and pasta to the sauce, and stir to coat.
Season to taste and serve with Parmesan cheese, if desired.

Serving size: 1 cup | Calories: 172.5 cal | Fat: 0.9g | Saturated fat: 0.2g | Carbohydrates: 30.1g | Sugar: 2.7g | Sodium: 649.7mg | Fiber: 1.6g | Protein: 9.7g | Cholesterol: 30.1g