Chicken “Pasta” & Tomato Confit
This all in one pan Chicken "Pasta" & Tomato Confit can be made in 30 minutes! I've even included instructions for making it with fresh tomatoes if you do not have time to make confit. It's bursting with flavor and I love the garlicky sauce and pan full of veggies! Your family will love this one too!
15 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 327 |
| Fat: | 15 g |
| Carbohydrates: | 6 g |
| Protein: | 37 g |
| Cholesterol: | 105 g |
| Sodium: | 640 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 1.5 lb1.5 lb1.5 lb Skinless Chicken Breast, or thighs, cut in thin strips
- 14.5 oz14.5 oz14.5 oz Hearts of Palm Spaghetti, drained & rinsed well
- 16 oz16 oz16 oz Broccoli, frozen & thawed
- 2 cups2 cups2 cups Tomato Confit (click for recipe), (2 cups tomatoes with garlic pieces from confit recipe; or 2 cups cherry tomatoes)
- 0.5 cup0.5 cup0.5 cup Tomato Confit (click for recipe), (1/2 cup oil from confit recipe; or 1/2 cup olive oil with 3 cloves minced garlic & 1 tsp lemon zest)
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 2 tbsp confit oil in large skillet
- Cook chicken till no longer pink
- Add broccoli, "spaghetti" oil, salt & pepper to pan stirring to combine
- Cover & cook on medium for 5 minutes
- Add tomatoes & garlic (confit), stir & cook for another 5-10 minutes
- Enjoy!
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