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Chicken Mushroom Pasta Recipe


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     Chicken Mushroom Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   6

8 oz dried whole wheat penne pasta (2 2/3c.)
12 oz skinless boneless chkn thighs (6) cut into bite size strips
1/4 t. kosher salt
1/8 t. pepper
4 cloves garlic, minced
3 c. sliced fresh mushrooms (8 oz)
1 med. onion thinly sliced
1/2 c. chkn broth
1/4 c. dry white wine
1 c. cut up roma tom.
1/4 c. shredded fresh basil leaves
3 T. chopped fresh oregano
1/4 c. finely shredded Parm. cheese
1/8 t. black pepper

Cook pasta, drain, cover, keep warm. Season chkn w/salt and pepper. In a large skillet, heat 1 T. EVOO over med. high heat. Add chkn and garlic; cook and stir about 5 min. or until chkn is tender and no longer pink. Remove from skillet, cover and keep warm.
Add 1 T. EVOO to skillet. Cook mushrooms and onions in hot oil just until tender stirring occasionally. Carefully add broth and wine. Bring to boiling; reduce heat. Boil gently uncovered about 2 min. or until liquid is reduced by about half. Remove skillet from heat. Add pasta chkn, tom., basil and oregano to mushroom mixture. Toss gently to coat. Transfer to a serving dish. Sprinkle w/parm cheese and pepper.
Serving Suggestions
287 calories

Originally Submitted

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