12 oz boneless skinless chicken breasts , cut into bite size strips
1/4 tsp salt
1/8 tsp black pepper
2 tbsp olive oil (or cooking oil)
3 large garlic cloves , minced
3 cup fresh mushroom slices
1 medium onions , thinly sliced
1/2 cup low fat unsalted chicken broth
1/2 cup white wine , dry (or chicken broth) 1 cup fresh cherry tomatoes , halved
1 cup fresh cherry tomatoes , halved
1/4 cup shredded fresh basil
3 tbsp fresh oregano , snipped
1/4 cup Cheese, parmesan, shredded (or shaved)
1/8 tsp black pepper
Instructions
1 Cook pasta in boiling, lightly salted water according to package directions and drain. Return pasta to saucepan; cover and keep warm.
2 Meanwhile, sprinkle chicken with salt and 1/8 teaspoon pepper.
3 In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 3 to 4 minutes or until chicken is no longer pink.
4 Remove from skillet; cover and keep warm.
5 Add the remaining 1 tablespoon oil to skillet. Add mushrooms and onion; cook just until tender, stirring occasionally.
6 Carefully add broth and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat.
7 Add cooked pasta, chicken, cherry, tomatoes, basil, and oregano to mushroom mixture; toss gently to coat.
8 Transfer to a serving dish; sprinkle with Parmesan cheese and 1/8 teaspoon pepper.
Makes 6 servings
Amount Per Serving
Calories 322.2
Total Carbs 34.5 g
Dietary Fiber 4.6 g
Sugars 4.3 g
Total Fat 8.1 g
Saturated Fat 1.5 g
Unsaturated Fat 6.6 g
Potassium 496.8 mg
Protein 22.8 g
Sodium 217.1 mg
Dietary Exchanges
1 Fat, 2 Starch, 1 Vegetable, 2 Very Lean Meat
Originally Submitted
3/24/2012
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