8 ounces whole wheat penne pasta
3 boneless, skinless chicken breast.
2 tablespoons olive oil
3 large garlic cloves, minced
2 to 3 cups fresh mushroom, sliced
1 medium onion, thinly sliced
1 red pepper, thinly sliced
1 cup cherry tomatoes, halved Or 1 large tomato, diced
Sea salt & black pepper to taste
Dried basil leaves, for serving
Season chicken with your favourite seasoning; I used lemon & pepper seasoning.
Heat a grill pan over medium-high heat and spray some non stick oil. Add chicken and cook until tender and no longer pink.
Remove from pan and cut into cubes. Set aside.
Heat a large non stick skillet over medium high heat. Add olive oil and sauté onion, garlic and red pepper for about 3 to 4 minutes.
Add mushrooms, then tomatoes and sauté stirring occasionally until vegetables are tender.
Season as when you add each vegetable to the skillet, with sea salt and pepper, to taste.
Meanwhile, cook pasta according to package directions.
Reduce heat and add chicken cubed to the skillet. Stir until hot, then add pasta and toss well to coat.
After plating chicken and mushroom pasta, drizzle some olive oil and sprinkle some dried basil and cayenne pepper on top.