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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe that I came up with. I knew I wanted to make chicken & pasta, but I didn't want a heavy cream sauce. So I just started pulling stuff out of the fridge- making & creating & came up with this. It turned out great. The sauce has a sweet taste to it. My 3 kids ate it up. Especially my DH taste-tester!! Ingredients:
1 (12 ounce) box pasta (spaghetti, penne- whichever you like to use) |
3 tablespoons olive oil |
1 tablespoon butter |
1 small onion, halved & sliced |
3 garlic cloves, minced |
4 baby portabella mushrooms, sliced |
1 -1 1/2 lb boneless chicken breast |
1 (14 ounce) can stewed tomatoes |
1 (14 ounce) can diced tomatoes |
1 (4 ounce) tomato paste |
1 1/3 cups water |
1/2 tablespoon oregano |
1/2 tablespoon basil |
3 tablespoons brown sugar |
1/4 cup chopped fresh parsley |
Directions:
1. In a large pot of boiling water, salt water for flavor & add pasta. Prepare pasta according to package. Drain & set aside.
2. In a large skillet, add oil & butter. Once butter is almost melted, add onion, garlic & mushroom. Cook until onions are beginning to carmelize.
3. Add chicken breasts & saute for about 4-5 minutes on each side, until each side look golden brown.
4. Add tomatoes, tomato paste, water, oregano, basil & brown sugar. Stir until well incorporated. Bring sauce to a boil; turn down to med heat & bring sauce to a simmer. Cover with a lid & stir occassionally for 10 minutes until juices run clear from chicken breasts.
5. On a large platter, place pasta & top with chicken breasts & sauce. Top with freshly chopped parsley.
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