Chicken Tomato Pasta

A quick, easy, and delicious chicken and tomato pasta dish with mushrooms and black olives.



13 oz. spaghetti
2 Garlic cloves, minced
8 oz. chicken breasts
2 Cups vegetable broth
3 Large tomatoes, chopped
Drizzle olive oil
1 Onion, chopped
½ Carrot sliced
½ Cup cheddar cheese
¼ Cup parmesan cheese
2 Tsps chopped parsley leaves
Salt and pepper to taste


For the pasta:

In a pot over medium-high heat, boil the water with salt and vegetable broth.

Add the pasta and cook as the package indicates.

Once the pasta is ready (al dente), transfer ½ cup of the water from the pot to a saucepan and discard the remaining water. Set aside.

For the tomato sauce:

Place the saucepan over medium-low heat, add the tomatoes, olive oil, onion, carrot, salt, and pepper. Mix and cook for 5 minutes.

ransfer to a food processor andturn it on until smooth. Set aside.

For the chicken:

In a skillet over medium heat, heat an olive oil drizzle and place the chicken. Season with some onion powder, salt, and pepper.

Cook each side for 8 minutes or until golden. Set aside.

For the cheese sauce:

In a saucepan over medium heat mix the cheddar cheese and the parmesan cheese.

Add the pasta and mix it.

Source :

You May Like:  Pesto Pasta with Asparagus & Sun Dried Tomatoes