Chicken with Mushrooms and Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp. basil1/2 tsp. oregano1/2 tsp. garlic powder1/4 tsp. saltpinch of pepper3-4 oz. boneless, skinless chicken breasts1 Tbsp. olive oil1/2 cup chopped onion5 garlic cloves, minced2 medium portobello mushrooms, cut thin1/2 tsp. thyme1 Tbsp. flour1 tsp. salt1/4 tsp. pepper1 cup rice milk1 cup chicken broth12 oz. penne, cooked2 Tbsp. chopped parsley
Sprinkle chicken breasts with basil, oregano, garlic powder, salt and pepper. Bake in 350-degree oven or pan-cook, covered, in a little water, for 15-20 min. or until juices run clear. Let cool, then cut into strips. Reserve cooking juices.
Heat oil in nonstick skillet. Saute onion and garlic until soft. Add mushrooms and cook 3-4 min., until released juices have been reabsorbed.
Add flour and cook for a few seconds. Add chicken juices, thyme, salt and pepper, and rice milk. Cook until hot. Add chicken broth and adjust seasoning. Add chicken strips and heat through.
Serve over cooked penne and garnish with chopped parsley.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SAMIYAM.
Heat oil in nonstick skillet. Saute onion and garlic until soft. Add mushrooms and cook 3-4 min., until released juices have been reabsorbed.
Add flour and cook for a few seconds. Add chicken juices, thyme, salt and pepper, and rice milk. Cook until hot. Add chicken broth and adjust seasoning. Add chicken strips and heat through.
Serve over cooked penne and garnish with chopped parsley.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SAMIYAM.
Nutritional Info Amount Per Serving
- Calories: 222.0
- Total Fat: 5.3 g
- Cholesterol: 42.0 mg
- Sodium: 1,039.4 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 1.0 g
- Protein: 11.6 g
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