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Summer Chicken and Mushroom Pasta
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Cooking time: 30m • Servings: 6 Ingredients | |
| 8 oz. | packaged dried whole wheat or regular penne pasta |
| 12 oz. | skinless, boneless chicken breast halves, cut into bite-size strips |
| 1/4 tsp. | salt |
| 1/8 tsp. | freshly ground black pepper |
| 2 Tbsp. | olive oil or cooking oil, divided |
| 3 large cloves | garlic, minced |
| 3 cups | sliced fresh mushrooms |
| 1 medium | onion, thinly sliced |
| 1/2 cup | chicken broth |
| 1/4 cup | dry white wine |
| 1 cup | cherry tomatoes, halved |
| 1/4 cup | shredded basil leaves |
| 3 Tbsp. | snipped fresh oregano |
| 1/4 cup | shaved Parmesan cheese |
| 1/8 tsp. | freshly ground black pepper |
Directions
1. Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm.
2. Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic; cook and stir about 5 minutes or until chicken is tender and no longer pink. Remove from skillet; keep warm.
3. Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally. Carefully add chicken 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.
4. Add cooked pasta, chicken, cherry tomatoes, basil, and oregano to mushroom mixture; toss to coat. Transfer to a serving dish; sprinkle with shaved Parmesan cheese and freshly ground pepper. Serve immediately. Makes 6 servings.
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