I have always been a big fan of single pot recipes, so when I came across this one – I knew I had to give it a go (with some modifications, of course). Serves six to eight, depending on how much you like to eat. I like to eat but for the sake of decorum, I left it as is – if we’re being honest, this is more like four servings for me. Who am I to judge. According to My Fitness Pal, if you portion it out to six servings, each one will be 638 calories. It took me a little over a half an hour from start to finish.
3 tablespoons extra virgin olive oil, separated
1/2 large onion, chopped
2 cloves garlic, minced
16 oz pasta (I used Trader Joe’s GF pasta)
15 oz can Italian-seasoned diced tomatoes
15 oz can crushed tomatoes
1lb chicken breasts (this time around I used 1.25 and it was fine)
1/4 tsp red pepper flakes
1 tsp dried Italian seasoning
2 1/2 cups low-sodium chicken broth
1/2 tsp ground black pepper
1 tsp salt
8 oz shredded mozzarella (I used part skim, low moisture)
Heat 2 tsp olive oil in a large stock pot over medium heat. Once hot, cook the chicken breasts. When half way done, add the chopped onions and cook until onions are translucent and softened, about 7 minutes. Add the garlic and cook for 1 minute more, until fragrant.
Remove the chicken from the stock pot and shred, return to the pot.
Add the remaining ingredients to the stock pot – the pasta, diced tomatoes with their liquid, crushed tomatoes, red pepper flakes, Italian seasoning, chicken broth, remaining 1 tablespoon olive oil, salt and pepper. Stir everything together until well combined.
Bring to a boil. Cover, reduce to a simmer and cook for 10-15 minutes (depending on the type of pasta you choose, for me – it was only 7), stirring frequently. Cook until almost all the liquid has evaporated and pasta has reached an al dente consistency. Add more salt and pepper (if needed) and the shredded mozzarella cheese in a little at a time, folding it in to the pasta so it melts. Serve and eat!