Creamy Chicken Pasta

By Katecooks

(364 calories)
CARBOHYDRATE 36.3gCHOLESTEROL 67.0mgFIBER 2.3gPROTEIN 23.2gSODIUM 336.0mgFAT 14.3gSATURATED_FAT 7.1gMONOUNSATURATED_FAT 3.5gPOLYUNSATURATED_FAT 0.5gCALCIUM 67.0mgIRON 2.4mg

Ingredients

• 9 ounces uncooked orecchiette pasta
• Cooking spray
• 12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 cup unsalted chicken stock (such as Swanson), divided
• 2 tablespoons all-purpose flour
• 1/2 cup half-and-half
• 1/3 cup mascarpone cheese
• 1/4 cup chopped fresh parsley, divided
• 1/2 cup chopped onion
• 1 teaspoon minced fresh garlic
• 1 teaspoon chopped fresh thyme
• 8 ounces chopped wild mushroom blend
• 3 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard

Details

Servings 6
Adapted from cookinglightdiet.com

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.

3. Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms; cook 8 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 tablespoons parsley.