Italian Spiced Chicken Pasta in Tomato Sauce


by: savortherainbow

A one pot wonder. The clean up is a breeze, and the meal comes together in less than 30 minutes. It's simple, hearty, and satisfying!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 3-4

1 in Ib chicken breast, cubed to 1 pieces

1/4 tsp italian seasoning

1/4 tsp red pepper flakes

1/2 tsp salt and pepper

2 tsp EVOO

4 oz of pasta (I used shell shaped quinoa pasta) *

1 tbs garlic, minced (can use less if you’re not a garlic lover like me)

1/2 med yellow onion, sliced

1 tbs tomato paste

1 cup low-sodium chicken broth

1 can (14.5 oz) fired roasted diced tomatoes

1 tsp brown sugar

in Sun-dried tomatoes packed oil (I roughly chopped about 7 pieces)

1/4 cup shredded mozzarella

Basil, torn for garnish

Nutrition Facts
Italian Spiced Chicken Pasta in Tomato Sauce

Servings Per Recipe: 3

Amount per Serving

Calories: 411

  • Total Fat: 8.6 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 104.2 mg
  • Sodium: 726.1 mg
  • Total Carbs: 43.5 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 6.8 g
  • Protein: 40.8 g

how is this calculated?

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1.  Pat the chicken breasts dry with paper towels. Rub with Italian seasoning, red pepper flakes, and s&p.

2.  Heat 1 tsp EVOO in med skillet over med-high heat. Cook chicken until browned on both sides. Transfer to a plate and set aside.

3.  In the same skillet, add 1 tsp EVOO, garlic, and onions until translucent, approx 5 min. Add tomato paste. Add broth, tomatoes, sugar, and pasta. Once it boils, add the chicken back in. Lower heat to med-low, cover the skillet, and cook until pasta is al dente, approx 10-15 min.

4.  Turn off the heat and stir in sun dried tomatoes and mozzarella. Sprinkle with basil. Serve.

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