Chicken and Mushroom Pasta

1 kg chicken thighs, boneless, skinless & cubed 2 lb
15 ml vegetable oil 1 tbsp
1 onion, chopped 1
375 ml mushrooms, sliced 1 1/2 cup
1 can stewed tomatoes (19 oz / 540 ml) 1
15 ml fresh basil, chopped 1 tbsp
500 ml small pasta like elbow or shells 2 cup



In a large skillet; heat oil over medium high heat. Add chicken and cook for 5 to 7 minutes or until no longer pink. Remove chicken and set aside.

To skillet; add onion and mushrooms. Cook over medium heat for 5 minutes or until softened. Pour in tomatoes and basil. Bring to boil. Add pasta, cover with lid, and cook over low heat for 8 to 10 minutes, stirring once, until pasta is tender.

Return chicken to pan and cook for about 5 minutes until mixture is heated through. Season with salt and pepper.