Pasta with Chicken and Mushrooms

Pasta with Chicken and Mushrooms

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    pound whole-grain pasta

  • 2

    tablespoons canola oil

  • ¾

    pound boneless, skinless chicken breasts, cut up

  • 1

    tablespoon olive oil

  • 1

    medium onion, chopped

  • 8

    ounces mushrooms, quartered

  • kosher salt and black pepper

  • 1

    pint cherry tomatoes, halved

  • ½

    cup low-sodium chicken broth

  • ¼

    cup grated Parmesan (1 ounce)

  • 2

    tablespoons chopped fresh parsley

Directions

Cook the pasta according to the package directions; drain and return it to the pot. Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes; transfer to a plate. Add the olive oil, onion, and mushrooms to the skillet; season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until tender, 4 to 6 minutes. Return the chicken to the skillet, add the tomatoes and broth, and cook until the sauce has thickened, 3 to 4 minutes. Add the chicken and vegetables, Parmesan, and parsley to the pasta and toss to combine.


Nutrition

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