This low-fat chicken and mushroom pasta recipe is loaded with garlic, onions and fresh basil to make for a crowd-pleasing dinner plan.
Ingredients
- 2 ⅔ cups rigatoni pasta (or other tube-shaped pasta)
- 2 tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp ground black pepper
- 12 ounces skinless, boneless chicken breast, cut into bite-sized pieces
- 3 cloves garlic, smashed and minced
- 3 cups white button mushrooms, sliced
- 1 medium onion, thinly sliced
- ½ cup low-sodium chicken broth
- ¼ cup dry white wine (or chicken broth)
- 1 cup tomatoes, chopped
- ¼ cup fresh basil, shredded
- 1 tbsp dried oregano
- ¼ cup shredded Parmesan cheese
Directions
- Cook pasta according to package directions, drain, and set aside.
- Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Sprinkle the salt and 1/8 teaspoon of the black pepper on the chicken, then cook for 5 minutes or until center of chicken is no longer pink. Remove chicken from skillet and keep warm.
- Add remainder of the olive oil to skillet, along with the garlic, mushrooms, and onions. Stir-fry until onions are just tender.
- Pour in broth and wine, then bring to a boil. Reduce heat to medium-low and simmer uncovered until liquid is reduced to about half, stirring occasionally (about 5 to 10 minutes).
- Remove skillet from heat. Add the pasta, chicken, tomatoes, basil, and oregano; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts
Makes 6 servings.
Each serving provides about 294 calories, 7 g total fat, 2 g saturated fat, 36 mg cholesterol, 225 mg sodium, 33 g total carbohydrate, 2 g dietary fiber, 0 g sugars, and 22 g protein.
