Chicken & Wild Mushroom Rosemary Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz package of angel hair pasta (or 3/4 of a 1lb box)1 Package of Dried Wild Mushrooms 1/2 oz size (We like Melissa's Porcini)2 Cups Chicken Stock or broth1 Cup of Water1 Grilled or baked left over skinless chicken breast cup into cubes, about 1 cup1 sprig of fresh rosemary (or 1 tbsp dried)Pinch of SaltPinch of Black Pepper
Boil pasta as instructed on box.
In a medium deep pot heat on medium the stock, water and rosemary spring with mushroom to reconstitute them to their springy selves.
After about 5 minutes on the heat, add the cubed chicken. (Do not use raw chicken)
After about 3 minutes whisk in the corn starch to thicken the sauce, give about 2 more minutes. Then add finished drained pasta to pot with the sauce and toss it all together to get the flavor all through the pasta and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user VI0LENTFEM.
In a medium deep pot heat on medium the stock, water and rosemary spring with mushroom to reconstitute them to their springy selves.
After about 5 minutes on the heat, add the cubed chicken. (Do not use raw chicken)
After about 3 minutes whisk in the corn starch to thicken the sauce, give about 2 more minutes. Then add finished drained pasta to pot with the sauce and toss it all together to get the flavor all through the pasta and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user VI0LENTFEM.
Nutritional Info Amount Per Serving
- Calories: 374.1
- Total Fat: 2.8 g
- Cholesterol: 29.8 mg
- Sodium: 653.6 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 6.6 g
- Protein: 26.9 g
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