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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 181.1
  • Total Fat: 8.0 g
  • Cholesterol: 43.8 mg
  • Sodium: 348.7 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 16.6 g

View full nutritional breakdown of Sauteed Chicken with Garlic Pasta calories by ingredient
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Sauteed Chicken with Garlic Pasta

Submitted by: KAMIKALIKIMAKA

Introduction

A tasty, low-calorie dinner! A tasty, low-calorie dinner!
Number of Servings: 8

Ingredients

    2 chicken breasts
    1 tsp thyme
    1/4 tsp salt
    1/8 tsp pepper
    4 Tbs olive oil
    8 oz angel-hair pasta
    1/2 lb mushrooms, thinly sliced
    1/2 large red onion, sliced
    1 garlic clove minced
    1 can (14.5 ox) low-fat chicken broth
    1 Tbs flour
    1 tsp Dijon mustard
    6 plum tomatoes, thinly sliced
    1/4 cup chopped, fresh flat-leaf parsley

Directions

Combine thyme, salt, and pepper in a cup. Sprinkle over both sides of each chicken breast. Heat 1 tbs oil in a large skillet over med-high heat. Add chicken and cook until golden and cooked through, turning once, about 7 minutes. Transfer to a platter and cover. Cook pasta according to package directions. Meanwhile heat 1 Tbs oil in same skillet over med-high heat. Stir in mushrooms and onion and cook, stirring occasionally until onion is translucent, about 7 minutes. Stir in garlic and cook 1 minute more. Transfer to a large bowl. Whisk together broth, flour and mustard, then add to skillet and bring to a simmer, about 1 minute. Stir in tomatoes, parsley, and remaining thyme and cook 1 minute more. Transfer drained pasta to a large serving bowl and toss with remaining oil, salt and pepper, then stir in mushroom mixture and hot broth mixture. Cut chicken into strips and serve with pasta mixture. Serves 4

Number of Servings: 8

Recipe submitted by SparkPeople user KAMIKALIKIMAKA.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    There was too much broth in this recipe. My husband and I like it but will use half the liquid next time. - 5/17/10

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  • Very Good
    1 of 1 people found this review helpful
    Unfortunatley, I didn't really like the combination of "dijon mustard and soup broth" with "garlic and olive oil." I think it would have tasted better with no mustard and broth. I give it 2 stars. - 10/17/08

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  • The nutritional information breakdown is for 8 servings, but at the end of the directions it says "serves 4"? Which is correct? If it is4 servings- would I just double the nutrional values for my counts? - 1/29/12

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  • This was a big hit with my husband..so much so, he said he'd be okay having it tomorrow. Not bc we had lots of leftovers, but bc he wanted me to make it again lol I thought it was pretty good, but lacking something.. - 7/12/11

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  • sounds good I will have to try this with my family but I will take the other comments into consideration as to how much broth to use. Thanks for the recipe :) - 7/28/10

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  • The chicken had nice flavor. I agree about it having too much broth. I think that's what detracted from the flavor. I will cut down on the broth as well. - 7/13/10

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  • Pretty bland. I'd reduce the liquid and add a bit more flour to thicken the sauce some. Could use a lot more garlic. And a bit of salt. And with all the cooking and plattering, it uses a lot of dishes. I'll not make this again... - 10/18/09

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  • My family loves this recipe. - 3/25/09

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  • My family LOVED this!!! It was a little complicated in the process, but I think with a little repetition it will get easier. - 2/3/09

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