Ingredients
1tbspvegetable oil
1lbboneless skinless chicken breastcut into 1-inch chunks
1packagesavory seasoning mixdivided
1yellow onionsmall, chopped
4cupschicken stock
1cupcherry tomatohalved, or 1 (14.5 ounce) can petite diced tomatoes, undrained
8ozpastauncooked, such as penne, fusilli or bow-tie
1cupmozzarella cheese ballsbite-sized, or shredded mozzarella
Preparation
Heat the oil in a large, high sided skillet over medium-high heat.
Add the cubed chicken and 1 tablespoon of the seasoning mix.
Allow to cook, stirring often for 5 minutes or until browned and fully cooked.
Remove chicken from the pan and transfer to a large bowl. Set aside.
Add the onion to the skillet and cook for 3 minutes or until softened and translucent.
Add the stock, tomatoes, and remaining seasoning mix to the skillet.
Bring to boil and stir to release browned bits from the bottom of the skillet.
Stir in the uncooked pasta and cook for 15 to 20 minutes, stirring occasionally until the pasta is fully cooked.
Return the chicken to the skillet.
Stir in the mozzarella and cook for 2 minutes or until the chicken is heated through.
Sprinkle with chopped basil, if desired, then serve.
