Rating: 3.5 stars
74 Ratings
  • 5 star values: 18
  • 4 star values: 18
  • 3 star values: 20
  • 2 star values: 15
  • 1 star values: 3

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Credit: Raymond Hom

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Return the chicken to the skillet, add the tomatoes and broth, and cook until the sauce has thickened, 3 to 4 minutes.

  • Add the chicken and vegetables, Parmesan, and parsley to the pasta and toss to combine.

Nutrition Facts

451 calories; fat 15g; saturated fat 3g; cholesterol 53mg; sodium 318mg; protein 31g; carbohydrates 50g; sugars 7g; fiber 9g; iron 3mg; calcium 150mg.
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