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Summer Chicken and Mushroom Pasta




Source of Recipe


Cheri


List of Ingredients




Rice Pasta, any variety
12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
1/4 teaspoon freshly ground black pepper
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 fresh basil
3 tablespoons snipped fresh oregano

Recipe



1. Cook pasta in boiling, water according to package directions; drain. Return pasta to saucepan; cover and keep warm.

2. Meanwhile, sprinkle chicken with 1/8 teaspoon of the pepper. Heat a large skillet over medium-high heat. Add chicken and garlic. Cook and stir for 3 to 4 minutes or until chicken is tender and no longer pink. Remove from skillet; cover and keep warm.

3. To skillet add mushrooms and onion; cook just until 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 gently to coat. Transfer chicken mixture to a serving dish; sprinkle with the remaining 1/8 teaspoon pepper

5. Serve immediately.