This is the perfect pasta for those allergic to dairy, like myself, who also dine with people that aren’t allergic to dairy! No “normal eater” would think this is lacking on taste or flavour.
This pasta makes for the perfect lunch or dinner.
Tomato-Mushroom Basil Chicken Pasta
1/2 cup ground chicken, light and dark meat
1/4 white onion, diced
1/3 green bell pepper, chopped
6 baby carrots, diced
3 large cremini mushrooms, chopped
2 tsp garlic powder
1 Tbsp dried basil
1 tsp salt
2 tsps Montreal chicken seasoning
1/2 Tbsp balsamic vinegar
1 cup cooked brown rice noodles, or other pasta, cooked
14oz canned diced tomatoes
- In medium skillet, saute chicken about 3-5 minutes, or until cooked, over medium heat. Add onion, pepper, carrots, mushrooms, and garlic, and saute about ten minutes, until very fragrant.
- Stir in all spices and balsamic vinegar; mix well. Add tomatoes, and bring to a boil. Reduce heat; simmer about 10-15 minutes. Taste for seasoning; add more basil/salt as desired.
- Serve chicken mixture over pasta topped with parmesan cheese (for dairy-free, use nutritional yeast!)