CHICKEN AND MUSHROOM PASTA

By t1bishop

Ingredients

• 8 ounces dried penne pasta
• 12 ounces Publix Premium Boneless
• Skinless Chicken Breasts, cut into
• bite-size strips
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 large cloves garlic, minced
• 3 cups sliced fresh mushrooms
• 1 medium onion thinly sliced
• 2 cup chicken broth
• 1/4 cup dry white wine
• 1 cup cherry tomatoes, halved
• 1/4 cup shredded fresh basil
• 3 tablespoons snipped fresh oregano
• 1/4 cup finely shredded Parmesan cheese
• 1/8 teaspoon black pepper

Preparation

Step 1

ONE Cook pasta in boiling, lightly
salted water according to package
directions; drain. Return pasta to
saucepan; cover and keep warm.

TWO Meanwhile, sprinkle chicken
with salt and l/a teaspoon pepper.
In a large skillet heat 1 tablespoon
of the olive oil over medium-high
heat. Add chicken and garlic. Cook
and stir for 3 to 4 minutes or until
chicken is no longer pink. Remove
from skillet; cover and keep warm.

THREE Add the remaining 1 tablespoon
olive oil to skillet. Add
mushrooms and onion; cook just
until 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.

FOUR Add cooked pasta, chicken,
cherry tomatoes, basil, and oregano
to mushroom mixture; toss gently
to combine. Transfer chicken mixture
to a serving dish; sprinkle with
Parmesan cheese and 1/8 teaspoon
pepper.