Ingredients
- 3 large raw chicken breasts, cut into small cubes.
- 2 tbsp avocado oil
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp avocado oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 16 oz brown rice pasta
- 2.5 cups jarred tomato sauce (Rao’s, Victoria, etc)
- 3.5 cups chicken broth
- 1/2 cup parmesan cheese
- 1.5 cups shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- In a large skillet or dutch oven, heat oil. Once heated, add chicken.
- Add Italian seasoning, garlic powder, onion powder, salt, and pepper to the chicken and cook for 5-7 minutes or until chicken is no longer pink.
- Remove chicken from pan and set aside on plate for now.
- Add 1 tbsp oil to pan. Add in onions and garlic and cook for 4-5 minutes or until softened.
- Add in uncooked pasta, tomato sauce, and chicken broth and cover, then bring to a boil.
- Once boiling, reduce heat to medium and cook for 15-20 minutes, stirring occasionally, or until all liquid is absorbed. The mixture will continue to thicken once heat is off.
- Once thickened, stir in the cooked chicken and 1/2 cup mozzarella cheese. Turn off heat.
- Pour the rest of the mozzarella cheese on top, in addition to the parmesan. It will melt as it cools.
- Sprinkle fresh parsley on top.
Category: dinner, lunch, meal-prep, gluten-freeMethod: stovetopCuisine: ItalianDiet: Gluten Free