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1 Tbsp. vegetable or olive oil
1 lb. chicken breasts, cut into 1 inch chunks
1 onion, chopped
1.5 cups sliced mushrooms
1 can diced tomatoes
1 cup water
1 tsp. dried basil
2 cups smallish pasta, such as shells, bow ties, etc.
1/2 tsp. salt
Black pepper to taste
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the chicken chunks and cook, stirring, for 5 to 7 minutes or until just beginning to brown. Remove chicken to a bowl, leaving oil behind in the pan.
Add the onion and the mushrooms to the pot and cook until softened, 5 to 7 minutes. Add the tomatoes, water and basil, bring to a boil. Then stir in the uncooked pasta. Cover with a lid, lower the heat to medium-low, and cook for about 10 minutes or until the pasta is tender but not mushy, stirring once in a while. Drain any excess water.
Return chicken to the pan, cook for another 5 to 7 minutes, until the mixture is completely heated through. Season with the salt and pepper and serve. Serves 4.
