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Sauteed Chicken with Garlic Pasta

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Calories: 181.1
Total Fat: 8.0 g
Cholesterol: 43.8 mg
Sodium: 348.7 mg
Total Carbs: 10.2 g
Dietary Fiber: 0.7 g
Protein: 16.6 g

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Ingredients

  • 2 chicken breasts
  • 1 tsp thyme
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 Tbs olive oil
  • 8 oz angel-hair pasta
  • 1/2 lb mushrooms, thinly sliced
  • 1/2 large red onion, sliced
  • 1 garlic clove minced
  • 1 can (14.5 ox) low-fat chicken broth
  • 1 Tbs flour
  • 1 tsp Dijon mustard
  • 6 plum tomatoes, thinly sliced
  • 1/4 cup chopped, fresh flat-leaf parsley

Details

Servings 8

Preparation

Step 1

Combine thyme, salt, and pepper in a cup. Sprinkle over both sides of each chicken breast.

Heat 1 tbs oil in a large skillet over med-high heat. Add chicken and cook until golden and cooked through, turning once, about 7 minutes.

Transfer to a platter and cover. Cook pasta according to package directions.

Meanwhile heat 1 Tbs oil in same skillet over med-high heat. Stir in mushrooms and onion and cook, stirring occasionally until onion is translucent, about 7 minutes.

Stir in garlic and cook 1 minute more.

Transfer to a large bowl.

Whisk together broth, flour and mustard, then add to skillet and bring to a simmer, about 1 minute.

Stir in tomatoes, parsley, and remaining thyme and cook 1 minute more.

Transfer drained pasta to a large serving bowl and toss with remaining oil, salt and pepper, then stir in mushroom mixture and hot broth mixture.

Cut chicken into strips and serve with pasta mixture.

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