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, sautĂ© minced garlic cloves and one minced medium shallot over medium heat in a tablespoon of olive oil.  When cooked through (you know, that frustrating moment just before the garlic burns!) add the tomato sauce.  Lower the heat, cover, and let it simmer, stirring occasionally.  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.  Add salt and pepper to taste.  When youâre ready, julienne a couple of basil leaves (or as much as your heart desires, really), and throw it in.  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.  You can buy them pre sliced, of course.  SautĂ© 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 sautĂ©ing, if youâd like to avoid using so much oil, add a splash of chicken stock, then cover for a minute or so.  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!
