This started out as something else entirely. Â I was craving pizza like no other, but since carbs are not my friend, I thought Iâd try to make a flax seed crust.
It did NOT turn out well.
So, I repurposed the toppings and added them to whole wheat pasta instead. Â I know, I know, with all the carbs in this dish, I could have just had the pizza. Â But this turned out a lot better than Iâd hoped.
This recipe yields two servings, comfortably.
- 1 boneless, skinless chicken breast
- 6 oz mushroom, your choice (I used baby portabellas, they just seem to have a more earthy taste)
- 8 oz can plain tomato sauce
- 2-3 garlic cloves, depending on size
- salt and pepper (as minimally or liberally as youâd like, for both the chicken and the dish itself)
I love fresh tomato sauce, so I try to make it when I can. In a small sauce pan, sautĂŠ minced garlic cloves and one minced medium shallot over medium heat in a tablespoon of olive oil. Â When cooked through (you know, that frustrating moment just before the garlic burns!)Â add the tomato sauce. Â Lower the heat, cover, and let it simmer, stirring occasionally. Â Because this sauce is so easy, you really only need to heat it through or, if youâre feeling adventurous, uncover the pan and allow it to thicken a bit. Â Add salt and pepper to taste. Â When youâre ready, julienne a couple of basil leaves (or as much as your heart desires, really), and throw it in. Â Fresh basil, to me, is HEAVEN.
HELPFUL HINT: If you want your sauce to have structure, add half a can of crushed tomatoes, or use it instead of the regular sauce.
For the pasta, bring a large pot of water to a boil. Â Cook pasta per box instructions, usually 8 to 10 minutes, until it has a firm but tender bite. Â As the water begins to boil, be sure to add a generous amount of salt.
Cube the chicken breast into bite size pieces. Â In a small skillet, add about 1 tablespoon of olive oil and brown the chicken, adding salt and pepper as needed. Â Remove. Â In the same skillet, add another tablespoon of olive oil. Â Side note: You can cook the chicken breast whole, then cut it after, but I find if you cube it prior, it cooks through more evenly and you donât have to wait for it to cool.
My mushrooms came whole, so I sliced them into those wonderful, familiar shapes you see on fancy cooking shows. Â You can buy them pre sliced, of course. Â SautĂŠ them in the skillet you cooked the chicken in. This will not only cook them, but it will allow the mushrooms to absorb all that wonderful chicken-y flavor.Â
HELPFUL HINT: When sautĂŠing, if youâd like to avoid using so much oil, add a splash of chicken stock, then cover for a minute or so. Â This allows the item - in this case mushrooms - to cook through without getting mired down with heavy oil, but it will absorb the flavor of the chicken stock.
Drain the pasta and put it back into the pot. Â Then, be a little giddy and add everything else to the pot - the sauce, the mushrooms, and chicken. Â Stir it all together like a magic cauldron (witchy laugh is totally up to you). Â If youâd like, add some more julienned basil (I would, and did!).
This is mostly a âcommon senseâ meal.  Pasta, chicken, mushrooms, sauce.  Not exactly rocket science.  But a good pasta dish takes some finagling, otherwise it tastes like something you got at a cheap diner.  Thereâs no reason why something simple shouldnât taste like something phenomenal.
I hope you like it. Â Enjoy!
