Ingredients
- 1 Tbsp. flour ½ tsp. salt ¼ tsp. pepper 1½ lbs. boneless, skinless chicken breasts, cubed
- 1 tsp. olive oil
- 1 cup. dry white wine 2 carrots, finely chopped 2 celery stalks, finely chopped 1 onion, finely chopped 2 garlic cloves, minced 1 (14.
- 5 oz.) can no-salt-added crushed tomatoes
- 1 tsp. salt-free Italian herb seasoning
- 2 oz. pasta shells, cooked ¼ cup. chopped fresh parsley (optional)
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Instructions
- Preheat the oven to 300°F.
- In a small bowl, stir together the flour, salt, and pepper.
- Toss chicken with the flour mixture, discarding excess flour.
- Heat oil in a Dutch oven over medium-high heat. Brown the chicken on all sides (2-3 minutes).
- Pour the wine into the Dutch oven, scraping to dislodge any browned bits. Stir in the carrots, celery, onion, and garlic. Cook for 2 to 3 minutes, stirring occasionally.
- Stir in the undrained tomatoes and herb seasoning. Bring to a boil.
- Bake, covered, for 1 hour, or until the chicken is tender and no longer pink in the center.
- Top hot pasta with the chicken mixture. Sprinkle with the parsley.