Preparation
5 minutes
Cook Time
15 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 1 dry pint Pure Flavor® Juno® Bites Red Grape Tomatoes, halved
- 3 Pure Flavor® Sweet Bell Peppers in Red, Yellow & Orange, diced
- 1 ½ lbs chicken breast tenderloin
- 1 package gluten free spaghetti, cooked
- 2 cups chicken broth
- ½ cup tapioca flour, set aside 1 tbsp
- 1 red onion, diced
- juice of 1 lemon
- 4 tbsp olive oil
- 3 tsp garlic, minced
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp paprika
- chili flakes, optional
Directions
Step 1
In a wide mouth bowl, mix together tapioca flour, salt, Italian seasoning and paprika. Heat 3 tablespoons of olive oil in a skillet over medium heat. Dredge chicken in the flour mixture and put into hot skillet. Brown the chicken 3 minutes on each side until the chicken is cooked through. Remove chicken from skillet and set aside.
Step 2
Add the remaining olive oil to the skillet and return to the stove. Add garlic, onion and bell peppers. Cook for 2-3 minutes. Add in the chicken broth and lemon juice to deglaze the pain and allow to reduce for 4-5 minutes. Add in tomatoes and 1 tablespoon of tapioca flour. Allow sauce to thicken for 1-2 minutes.
Step 3
Combine sauce with pasta, cut up chicken and mix together. Add chili flakes if desired.
Recipe created by Megan Hutson
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American Chicken Comfort Food Dinner Easy Meal Ideas Entrée Family Grape Tomatoes Juno Bites Lunch Pasta Simple Dinners Tomato Recipes Tomatoes Under 30 | Recipes Under 30 Minutes
