Summer Chicken and Mushroom Pasta
Verified by stevemur
|8 oz.Penne Pasta|
|12 oz.Chicken Breast; boneless, cut into bite sized pieces|
|2 tablespoonsOlive oil|
|3 largeGarlic Cloves; minced|
|3 cupsMushrooms; fresh, sliced|
|1 mediumOnion; thinly sliced|
|1/2 cupChicken Broth|
|1/4 cupWhite Wine; Dry|
|1 cupCherry Tomatoes; halved|
|1/4 cupBasil Leaves; shredded|
|3 tablespoonsOregano; fresh is best|
|1/4 cupParmesan Cheese; shaved|
Summer Chicken and Mushroom Pasta Preparation
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.
Add some half and half cream to make it creamier. And/or, add some flour to thicken it up a bit.
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