One-Pot Pasta with Chicken and Mushrooms

One-Pot Pasta with Chicken and Mushrooms


1 tbsp vegetable or olive oil
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
1 onion, chopped
1.5 cups sliced mushrooms
1 can diced tomatoes
1 cup water
1 tsp dried basil
2 cups smallish pasta, such as shells, bow ties, fusilli or elbows
1/2 tsp salt
black pepper to taste

Cooking Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken chunks and cook, stirring, for 5 to 7 minutes or until just beginning to brown. With a slotted spoon, remove chicken chunks to a bowl leaving the as much of the oil behind in the pan as possible.
Add the onion and mushrooms to the pot and cook until softened – 5 to 7 minutes. Add the tomatoes, water and basil, bring to a boil, then stir in the uncooked pasta. Cover with a lid, lower the heat to medium low and cook for about 10 minutes or until the pasta is tender but not mushy, stirring once in a while. Drain any excess water.
Return the chicken to the pan, and cook for about 3 minutes, until the mixture is completely heated through. Season with salt and pepper and serve immediately.
Servings: Makes about 4 servings.

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