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Pasta with Chicken and Mushrooms

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Rate this recipe 4.5/5 (10 Votes)

Ingredients

  • 1/2 pound whole-grain pasta
  • 2 tablespoons canola oil
  • 3/4 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
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup grated Parmesan (1 ounce)
  • 2 tablespoons chopped fresh parsley

Details

Cooking time 20mins
Adapted from realsimple.com

Preparation

Step 1

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.

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