1 pound chicken breast
2 Tbs EVOO
1 onion, chopped
3 cloves garlic, grated
1 cup sliced fresh mushrooms
2 cups whole wheat rotini
2 Tbs parmesan cheese, grated
2 Tbs whole wheat flour
1 cup unstalted cooking stock, chicken

Prepare pasta according to package directions, set aside.
Cut chicken into bite sized pieces and brown in 1 Tbs of the EVOO in a skillet until no longer pink. Remove from skillet and keep warm.
Saute onions, garlic, and mushrooms in the remaining Tbs of EVOO until desired softness. Sprinkle flour over veggies and stir to combine. Cook for 1-2 minutes. Add cooking stock to the skillet, stir until thickened.
Add chicken and pasta back into the skilled along with the parmesan, stir to combine. Season with a salt and pepper if desired.


Serving Size: Makes 4 generous 1 cup servings

 

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