Chicken & Wild Mushroom Rosemary Pasta

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken & Wild Mushroom Rosemary Pasta calories by ingredient


Introduction

Everytime I have pasta is was always with a cheese sauce, white sauce or tomato sauce. Being in my house we always have left over chicken and we love mushroom. I took advantage of the left overs and made them pop! Everytime I have pasta is was always with a cheese sauce, white sauce or tomato sauce. Being in my house we always have left over chicken and we love mushroom. I took advantage of the left overs and made them pop!
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 broth
    1 Cup of Water
    1 Grilled or baked left over skinless chicken breast cup into cubes, about 1 cup
    1 sprig of fresh rosemary (or 1 tbsp dried)
    Pinch of Salt
    Pinch of Black Pepper

Directions

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.