Summer Chicken and Mushroom Pasta
Recipe from Better Homes and Gardens

Toss tender chicken breast pieces with sliced mushrooms, cooked in a thickened chicken broth and dry white wine sauce, with hot cooked penne pasta and cherry tomatoes. Sprinkle with Parmesan cheese for a hearty main dish recipe.


Summer Chicken and Mushroom Pasta


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Total Time: 30 mins
Servings: Makes 6 servings.
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Ingredients
 
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  • 8  oz.  packaged dried whole wheat or regular penne pastaOn Sale
  • 12  oz.  skinless, boneless chicken breast halves, cut into bite-size stripsOn Sale
  • 1/4  tsp.  saltOn Sale
  • 1/8  tsp.  freshly ground black pepperOn Sale
  • 2  Tbsp.  olive oil or cooking oil, dividedOn Sale
  • 3    large cloves garlic, mincedOn Sale
  • 3  cups  sliced fresh mushroomsOn Sale
  • 1    medium onion, thinly slicedOn Sale
  • 1/2  cup  chicken brothOn Sale
  • 1/4  cup  dry white wineOn Sale
  • 1  cup  cherry tomatoes, halvedOn Sale
  • 1/4  cup  shredded basil leavesOn Sale
  • 3  Tbsp.  snipped fresh oreganoOn Sale
  • 1/4  cup  shaved Parmesan cheeseOn Sale
  • 1/8  tsp.  freshly ground black pepperOn Sale
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Directions
1.
Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm.
2.
Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic; cook and stir about 5 minutes or until chicken is tender and no longer pink. Remove from skillet; keep warm.
3.
Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally. Carefully add chicken broth and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat.
4.
Add cooked pasta, chicken, cherry tomatoes, basil, and oregano to mushroom mixture; toss to coat. Transfer to a serving dish; sprinkle with shaved Parmesan cheese and freshly ground pepper. Serve immediately. Makes 6 servings.
Nutrition information
Calories 284, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 35 mg, Sodium 271 mg, Carbohydrate 33 g, Total Sugar 4 g, Fiber 4 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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