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Ingredients

1 tablespoon vegetable oil 3 skinless, boneless chicken breast halves - cut into 1 inch cubes 1 white onion, chopped 2 cloves garlic, finely chopped 1 (28 ounce) can peeled and crushed tomatoes 4 button mushrooms, chopped ½ teaspoon white sugar ½ teaspoon Italian seasoning 4 cups uncooked rotini pasta ¼ cup grated Parmesan cheese for topping

Nutrition Info

288.4 calories carbohydrate: 46.3 g cholesterol: 27.4 mg fat: 4.6 g fiber: 6.1 g protein: 19.7 g saturatedFat: 1.2 g servingSize: - sodium: 194.8 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Heat oil in a large skillet over medium heat. Add chicken, onion and garlic, saute until chicken is mostly cooked through, about 10 minutes. Stir in the crushed tomatoes, mushrooms and Italian seasoning. Cook for about 5 minutes, stirring frequently.
Reduce heat and stir in the sugar. Simmer for at least 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil, add rotini pasta and cook until al dente. Drain and serve topped with the chicken mixture and grated Parmesan cheese.

8 servings

Instead of pasta with beef, try chicken instead...healthier and tastier!!