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olive oil chicken breasts red onion garlic button mushrooms tomato paste chicken broth balsamic vinegar basil thyme salt pepper penne pasta Parmesan cheese
Viewed: 39 - Published at: 4 years agoIngredients
- 4 tsp Extra virgin olive oil, divided
- 4 x Chicken breasts without skin & bones
- 3/4 c. Red onion, minced
- 2 med Cloves garlic, chopped
- 1/2 lb Button mushrooms, thinly sliced
- 1/4 c. Tomato paste
- 3/4 c. Low sodium chicken broth
- 3 Tbsp. Balsamic vinegar
- 1 can (14 Ounce) artichoke hearts, liquid removed and halved
- 1 tsp Basil leaves, dry
- 1/4 tsp Thyme, dry
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/3 c. Parsely, minced
- 2 c. Penne Pasta, cooked
- 2 Tbsp. Parmesan cheese
Method
- In large, nonstick skillet, heat 2tsp.
- extra virgin olive oil over medium heat.
- When the pan is warm add in the chicken and cook 2 min on each side.
- Remove from pan.
- Put the remaining 2 teaspoon oil in the pan.
- Add in the red onion and garlic; saute/fry 3 min.
- Then add in the add in the mushrooms and saute/fry till soft, about 5 min.
- Whisk together the tomato paste, broth and 2 TBS vinegar.
- Put the chicken back into the pan, adding the artichoke hearts, basil, thyme, salt & pepper.
- Pour in the broth mix.
- Bring to a simmer, cover and cook 5 min.
- Turn chicken pcs over and continue cooking 4 min or possibly till cooked through.
- Stir in parsely and remaining TBS vinegar.
- Drain the cooked pasta.
- Serve the sauce over the pasta.
- Sprinkle cheese.
- NOTES :
