Note: This recipe is great for those who are lactose intolerance or who want to limit their dairy intake for any reason.
Ingredients:
18 oz. chicken breast, cut into small pieces (1/2″ square)
1/2 c. onion, diced
2 cloves garlic, minced
2 cans (14.5 oz.) of diced tomato
1 1/2 c. sliced mushrooms
1/3 c. balsamic vinegar
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 c. tomato paste
cooking spray
3 1/3 c. cooked pasta
Instructions:
Spray skillet with nonstick cooking spray. Sauté onion, garlic and mushrooms for approximately 5 minutes over low heat. Add raw chicken pieces. Cook chicken over medium high heat until no longer pink. Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture. Mix together and simmer over medium low heat for 20 minutes.
Serve with a side of garlic bread and your favorite vegetable.
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