Pasta With Chicken and Mushrooms

pasta-chicken-mushrooms
Photo by Raymond Hom
Pasta With Chicken and Mushrooms 3.4 69 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 451 calories
    • 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

Cook the pasta according to the package directions; drain and return it to the pot.

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.

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.

Ingredients

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

 

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