1 tbsp. Avocado Oil
1 1/2 lb. Boneless, Skinless Chicken
1 T sodium free herb seasoning
1 1/2 tsp. Dried Basil
2 clove Garlic, Minced
4 c. Broth (or water)
12 oz. Penne Pasta (I used Aldi Gluten Free)
2 c. Cherry Tomatoes, Halved
1 1/4 c. Basil Pesto
1/2 c. Chopped Sun Dried Tomatoes
Season chicken with sodium free seasoning. Place a large pot over medium heat. Add avocado oil. Once hot, add chicken, Cook, on both sides, until chicken is cooked through and browned on the outside. Transfer to a plate and set aside. Add garlic and cook 2 more minutes.
Turn the heat up to high and add broth and salt to the now-empty pan. Bring to a boil. Add pasta and cook, stirring often, until pasta is al dente and most of the water is absorbed, about 12 minutes. It’s okay if there’s still a little water that hasn’t evaporated!
Cut the chicken into bite sized pieces while pasta is cooking.
Stir in tomatoes, pesto, and sun-dried tomatoes. Stir in cheese and serve immediately. Enjoy your one-pot cleanup!
Use a low sodium broth instead of water to add more flavor.