• 24 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm.

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  • 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.

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  • 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.

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  • 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

284 calories; 8 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 35 mg cholesterol; 271 mg sodium. 399 mg potassium; 33 g carbohydrates; 4 g fiber; 4 g sugar; 22 g protein; 81 mg calcium; 2 mg iron;

Reviews

24 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2