Delicious Chicken Recipe With Mushroom And Pasta

Summer Chicken Recipe Ingredients:

12 ounce chicken breast, de-skinned
8 ounce penne pasta
3 cups fresh mushrooms
1 cup cherry tomatoes, halved
1 medium onion, chopped finely
½ cup chicken broth, reduced sodium
3 garlic cloves, minced
¼ cup white wine, dry
¼ cup fresh basil, snipped
3 tablespoons oregano
¼ teaspoon salt
¼ teaspoon ground black pepper, divided
2 tablespoon extra virgin olive oil
¼ cup shaved Parmesan cheese

Method:

1. Cook the penne pasta according to the directions on the package- that is in lightly salted boiling water. Drain and rinse the pasta under cold water to halt any further cooking. Drain again and set aside. Return the pasta to the same saucepan and cover it to keep it warm.
2. Sprinkle the de-skinned chicken with salt and 1/8 teaspoon ground pepper.
3. Heat one tablespoon olive oil in a large skillet over medium to high heat. Stir in the chicken and minced garlic and cook for about 3 to 4 minutes or until the chicken is no longer pink but turns tender. Remove the cooked chicken from the skillet and keep it covered in a separate bowl to keep it warm.
4. Add the remaining olive oil in the same skillet. Sauté mushrooms and onions in hot oil and cook them over medium heat for 2 to 3 minutes or until just tender, stir occasionally.
5. Reduce the heat, add the white wine and reduced sodium chicken broth to the pan.
6. On medium heat bring the mixture to the boil. After it boils, reduce the heat and gently simmer for about 2 minutes uncovered until the liquid is reduced by half.
7. Remove the skillet from the heat. Add the cooked pasta and the cooked chicken to the mixture. Stir in the cherry tomatoes, fresh snipped basil and oregano to the mushroom mixture and toss well to coat.
8. Transfer the chicken and pasta mixture to a serving platter. Sprinkle the remaining 1/8 teaspoon ground black pepper and parmesan cheese. Serve immediately. This recipe makes 6 servings.

Health Tip:

• Summer chicken and mushroom pasta recipe provides 299 calories, 22 gm proteins, 33 gm carbohydrates and 8 gm total fat per serving.
• This recipe can be considered a moderate to low sodium recipe as it provides 249 mg sodium per serving. If you are on sodium restricted diet then avoid seasoning the chicken with salt in step 2.
• This recipe provides only 37 mg cholesterol and 2 gm saturated fat per serving, thus people on low cholesterol diets can include this recipe in their meals.