Roasted Chicken and Tomato Pasta – GFCFSF

September 24, 2016


Roasted Chicken and Tomato Pasta - GFCFSF

3-4 boneless skinless chicken breasts
1 28 ounce can whole tomatoes with juice
1 tablespoon herbs de Provence
salt and pepper, to taste
1/2 cup olive oil
1 sweet yellow onion, sliced
4-5 cloves garlic, minced
1 bunch of asparagus, cut into 2" pieces
1 lb GF pasta, cooked
fresh parsley for garnish

You will start this on the stove but end this in the oven. Preheat oven to 375.

Season chicken with salt and pepper. In a cast iron pan, heat 2 tablespoons oil on medium high heat. Brown chicken on both sides, remove to a plate. Add onions and cook until lightly browned. Add tomatoes, herbs de Provence, garlic, remaining oil and put the chicken back in. Put in oven and cook for 20 minutes.

Stir in asparagus and continue to cook for 15 minutes. Meanwhile, cook the pasta in salted water until al dente and drain. Remove pot from oven, cut chicken into thick slices and return to pan, stir in pasta, cook until everything is melded together and serve. Top with chopped fresh parsley, if desired.

Roasted Chicken and Tomato Pasta

Roasted Chicken and Tomato Pasta