6 lean chicken breasts, bonesless and skinless (i used 1/2 of a breast since eating alone)
1 tbsp extra virgin olive oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
2 celery sticks, chopped
1/2 cup fresh basil, chopped
2 tsp dried oregano leaves
4 cloves garlic, minced or through a garlic press
8 roma tomatoes, chopped
1 medium sweet potato, baked
1/4 cup low-sodium chicken or vegetable broth
1 x 10oz package brown-rice rotini pasta
1. cut chicken breasts into thin strips, chop veggies.
2. in a large skillet, heat olive oil over medium heat. add onion, carrots and celery and cook until they become soft but not brown. add herbs and garlic and continue cooking 2 to 3 minutes. add chopped roma tomatoes and sweet potato along with 1/4 cup chicken broth. add chicken strips and increase heat until mixture comes to a full boil. reduce heat and cover tightly, let simmer for 20 minutes.
3. meanwhile, in a large saucepan bring 6 quarts water to a full boil. add a pinch of salt and a splash of olive oil to the water to prevent pasta from sticking. add pasta and cook until al dente. drain and return to the pot. add tomato mixture to pasta and mix until all ingredients are combined. transfer to bowl or plate and serve!
i paired my pasta with a fruit salad and QUICKLY realized my eyes were WAY bigger than my stomach -- i ended up eating about half of the pasta and all of the salad... carbs are filling!
nutritional value per serving:
calories: 355 / cal. from fat: 53 / protein: 28g / carbs: 54g / dietary fiber: 4g / sugars: 7g / fat: 5g / sodium: 294mg
-- makes six servings --