One Pot Chicken Pomodoro

Ingredients

• boneless chicken breasts (0.454 pound)
• salt (1 teaspoon)
• garlic granules (1 teaspoon)
• Italian seasoning (1 teaspoon)
• olive oil (2 tablespoons)
• shallot (1 )
• garlic (4 cloves)
• crushed tomatoes (1 can)
• salt (0.5 teaspoon)
• white sugar (1 teaspoon)
• crushed red pepper flakes (0.5 teaspoon)
• chopped fresh basil (1 tablespoon)
• chicken broth (1.75 cups)
• pinot grigio (0.25 cup)
• conchiglie pasta (16 ounces)

Instructions

1. Gather all ingredients. Heat a deep cast iron skillet over medium heat.
2. Season chicken breasts with salt, garlic, and Italian seasoning.
3. Pour 2 teaspoons oil into the skillet. Once hot, add chicken. Cook until golden, turning once, about 4 minutes per side. Move chicken to one side of the skillet.
4. Pour remaining oil into the skillet. Add minced shallot; cook until softened, about 3 minutes. Add the garlic, stir until fragrant, about 1 minute.
5. Add the crushed tomatoes, salt, sugar, red pepper flakes, and basil. Pour in chicken broth and wine. Stir to combine.
6. Add pasta to the skillet. Nestle chicken pieces on top of pasta. Reduce heat to medium-low. Cover, and cook until pasta is tender with a bite, about 8 minutes. Taste and adjust seasoning; serve immediately.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 356
• fat: 8 g
• sats: 2 g
• carbs: 38 g
• fibre: 5 g
• protein: 31 g
• salt: 1.11 g