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Summer Chicken and Mushroom Pasta

Makes: 6 servings
Start to Finish 30 mins
Summer Chicken and Mushroom Pasta
  • 8  ounces  packaged dried whole wheat or regular penne pasta
  • 12  ounces  skinless, boneless chicken breast halves, cut into bite-size strips
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 2  tablespoons  olive oil or cooking oil, divided
  • 3  large cloves garlic, minced
  • 3  cups  sliced fresh mushrooms
  • 1  medium onion, thinly sliced
  • 1/2  cup  chicken broth
  • 1/4  cup  dry white wine
  • 1  cup  cherry tomatoes, halved
  • 1/4  cup  shredded basil leaves
  • 3  tablespoons  snipped fresh oregano
  • 1/4  cup  shaved Parmesan cheese
  • 1/8  teaspoon  freshly ground black pepper

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 Facts (Summer Chicken and Mushroom Pasta)
  • Servings Per Recipe 6,
  • cal. (kcal) 284,
  • Fat, total (g) 8,
  • chol. (mg) 35,
  • sat. fat (g) 2,
  • carb. (g) 33,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 22,
  • sodium (mg) 271,
  • Potassium (mg) 399,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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