Chicken With Tomatoes and Portobello Mushrooms

When I was on my spring break I cooked up a storm and froze everything I cooked for when I was busy with school or just too darn lazy to cook something. Well, the other day one of those cases happened. I was just too darned lazy to cook but I also was having a hard time figuring out what I actually wanted. So, I headed to the freezer and looked through my towering containers of food because I have no idea anymore what I cooked. One of the first things I grabbed was this and in my mind was an AHA! This is it!

Now, what do I serve it with? It’s saucy so I was thinking maybe brown rice but I didn’t think that flavor would be right. Then I thought quinoa. That’s better for you than rice but the texture is small and I wasn’t sure if it would get lost in all that sauce. Then it hit me….Quinoa noodles! Oh yeah! These things are gluten-free and low in carbs so that was the answer! I have not tried them before so I wasn’t sure how they would be but I’m telling you…they taste like the real deal! Go get some and try it with this dish!

I actually adapted this recipe from a Whole Foods recipe and it’s a keeper! Delicious!

Chicken With Tomatoes and Portobello Mushrooms (Adapted from Whole foods. View Original Recipe Here)

Ingredients:

2 tbsp extra virgin olive oil

1/4 c arrowroot powder

Braggs to taste

1/2 tsp red pepper flakes

3 boneless skinless chicken breasts cut into chunks

1 lg onion, diced

4 cloves garlic, minced

1 15oz can no salt added crushed tomatoes

1 c low sodium chicken broth (I use Pacific Naturals 80mg sodium per serving!)

1 lb portobello mushrooms, chopped

Juice of 1 lemon

1/2 tbsp dried basil leaves (May need to add another 1/2 tbsp, I’m not a big spice person)

1 tbsp parsley flakes

Instructions:

Heat oil in lg pan.  In medium bowl mix arrowroot and red pepper flakes. Coat chicken, shake off excess arrowroot, and sautee until brown, stirring occasionally. Transfer to plate and reheat pan and sautee onion, garlic and mushrooms just until soft. Add tomatoes, broth, chicken, and braggs to taste (1-2 tbsp). Simmer uncovered 45 mins. Serve over a bed of cooked quinoa noodles. I garnished with some freshly shredded parmesan, asiago, and romano cheeses but again, didn’t really notice it and could be left out. Enjoy!

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