Savory Chicken Pasta with Tomato Rice

1In a medium saucepan, bring 2 cups of water (2 cups) to a boil. Add 1 cup of rice (1 cup), reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice (1 cup) is tender and water (2 cups) is absorbed. Fluff with a fork and set aside.

2In a large pot, cook the pasta (2 cups) according to package instructions until al dente. Drain and set aside.

3In a large skillet, heat 1 tablespoon of olive oil (1 tablespoon) over medium heat. Add the breaded chicken breasts (2) and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.

4In the same skillet, add the canned diced tomatoes (with juice), garlic powder (1 teaspoon), onion powder (1 teaspoon), Italian seasoning (1 teaspoon), salt, and pepper. Stir to combine and let simmer for about 5 minutes to allow the flavors to meld.

5Add the cooked pasta (2 cups) to the skillet with the tomato mixture and toss to coat evenly. If the mixture is too thick, you can add a splash of water (2 cups) to loosen it up.

6Serve the pasta (2 cups) mixture on a plate, topped with slices of the breaded chicken. Serve the rice (1 cup) on the side. Garnish with fresh basil if desired.