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One Pot Tuscan Chicken Pasta

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Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 4

Ingredients
  

  • 2 medium boneless skinless chicken breasts about 1/2 lb cut into strips or chunks
  • salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic minced
  • 1/2 cup sun dried tomatoes in oil sliced thinly
  • 1 cup sliced cremini or button mushrooms
  • 1 red bell pepper sliced thinly
  • 1 cup cherry tomatoes halved or use 14.5 ounces can diced tomatoes, drained
  • 2 - 2-1/4 cups low-sodium chicken broth
  • 8 ounces gluten free linguine or thin pasta broken in half
  • 1-1/3 cups finely chopped kale
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes to taste
  • 1/4 cup basil leaves thinly sliced plus more for garnishing
  • 1/4 cup grated Parmesan to taste plant based

Instructions
 

  • Season chicken with salt, pepper, and dried oregano and add to a large greased skillet/pan over medium heat. Saute until browned and cooked through (about 4-6 minutes).Transfer to a plate.
  • Return the pan back to the heat and add a little bit of olive oil.
  • Add garlic, mushrooms and sundried tomatoes and saute over medium heat for about 1-2 minutes until garlic is fragrant. Add red peppers and cherry/diced tomatoes and saute for another 2 minutes. Add pasta and broth and turn up the heat to bring to a boil. Lower the heat back to medium, cover with the lid and cook for about 8-11 minutes (stirring pasta half way and add in more broth as needed if pasta is sticking or seems dry) until the pasta is tender and most of the liquid has absorbed.
  • Toss in kale, basil, Italian seasoning, red pepper flakes, and salt and pepper to taste.
  • Add the chicken back to the pan and stir to coat for another minute, until heated through.
  • Top with grated Parmesan and garnish with extra basil leaves.
  • Plate and serve while still hot.