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Summer Chicken and Mushroom Pasta Recipe


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     Summer Chicken and Mushroom Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   6

8 oz Pasta, penne, whole wheat, dry, package
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

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

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