Pasta With Chicken and Mushrooms

Pasta With Chicken and Mushrooms
Raymond Hom
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1/2
pound
whole-grain pasta
2
tablespoons
canola oil
3/4
pound
boneless, skinless chicken breasts, cut up
1
tablespoon
olive oil
1
medium onion, chopped
8
ounces
mushrooms, quartered
kosher salt and black pepper
1
pint
cherry tomatoes, halved
1/2
cup
low-sodium chicken broth
1/4
cup
grated Parmesan (1 ounce)
2
tablespoons
chopped fresh parsley

Directions

  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes; transfer to a plate.
  3. Add the olive oil, onion, and mushrooms to the skillet; season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until tender, 4 to 6 minutes.
  4. Return the chicken to the skillet, add the tomatoes and broth, and cook until the sauce has thickened, 3 to 4 minutes.
  5. Add the chicken and vegetables, Parmesan, and parsley to the pasta and toss to combine.

 

Charlyne Mattox
October 2012

Nutritional Information

  • Per Serving
  • Calories 451
  • Fat 15 g
  • Sat Fat 3 g
  • Cholesterol 53 mg
  • Sodium 318 mg
  • Protein 31 g
  • Carbohydrate 50 g
  • Sugar 7 g
  • Fiber 9 g
  • Iron 3 mg
  • Calcium 150 mg
What does this mean? See Nutrition 101.