Chicken and Mushroom Pasta

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NUTRITION per serving: 299 Calories; 7g Fat; 22g Protein; 35g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 239mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 Fat. Points: 6

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  • 6

Ingredients

  • 8 ounces Penne pasta
  • 12 ounces skinless, boneless chicken breast meat, cut into bite-size strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, pressed
  • 3 cups sliced fresh mushrooms
  • 1 medium onion, thinly sliced
  • 1/2 cup low sodium chicken broth
  • 1/4 cup dry white wine OR additional chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/4 cup shredded basil leaves
  • 3 tablespoons snipped fresh oregano
  • 1/4 cup shaved Parmesan cheese

Preparation

Step 1

Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm.
Meanwhile, season the chicken with salt and half of the black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat; add chicken and garlic; cook and stir for 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm. Heat remaining oil in the skillet until hot; add mushrooms and onion; cook until just tender, stirring occasionally. Carefully add chicken broth and white wine (or additional broth). Bring to a boil then reduce heat and boil gently, uncovered, for about 2 minutes or until liquid is reduced by half. Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to the mushroom mixture; toss to coat. Transfer to a serving bowl; sprinkle with shaved Parmesan cheese and remaining black pepper. Serve immediately.

SERVING SUGGESTION: Serve a big spinach salad on the side.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Skip the Parmesan cheese OR use Parmesan-flavored rice sprinkles.

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