Who ordered another polar vortex in JULY?! Seriously this is NOT OK! It is currently 66 degrees- I feel like I need to break out my parka and snow boots... So that may be a little extreme, but come one this weather is ridiculous, I think we all suffered enough with the frigid winter we had.
On the bright side, a cold day is a good day for a warm meal. Recently I have been slightly addicted to cooking with mushrooms. They go so well with so many dishes and frankly I think they're delicious.
Anyways, I loved making this dish. It is sort of a spin off of a farfalle dish without the pasta- you can definitely serve this recipe over pasta, quinoa or spaghetti squash. The spices give the chicken a wonderful taste and the mushrooms are perfectly tender YUM! Another great thing is this entire meal can be made in one pot. Healthy, easy and easy clean up I am all about it! Plus leftovers make easy lunches throughout the week.
Mushroom Chicken with Sun Dried Tomatoes
- 2 chicken breasts, diced
- 1/3 cup cherry tomatoes, cut in half
- 8 ounces organic cut bella mushrooms
- 1/2 small vidalia onion, diced
- 1/4 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- pinch of pepper, to taste
- 1.5 tablespoons sun dried tomato infused oil (found at any local grocery store)
- freshly grated Parmesan cheese for garnish
Heat sun dried tomato oil in a large skillet to medium heat.
If using skillet to cook chicken add chicken to heat pan and cook 1/2 of the way. Remember to flip chicken to cook through evenly. If using grilled or leftover chicken breasts immediately sauté onion.
When chicken is 1/2 cooked add in diced onion. Cook until golden- 2 to 3 minutes.
Add in mushrooms, garlic and red pepper flakes. Cook until mushrooms are tender- 4 to 5 minutes.
When chicken is cooked all the way through, when the juices run clear the chicken is done, and the mushrooms are tender reduce heat to a low heat and add in cherry tomatoes.
If using precooked chicken once mushrooms are tender add in cooked chicken. Allow chicken heat all the way through and do not reduce heat. Once all the way heated reduce heat to low and add in cherry tomatoes.
Cook until tomatoes begin to shrivel and remove from heat.
Garnish with freshly grated Parmesan cheese.