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Main dishes

Summer Chicken and Mushroom Pasta

Summer Chicken and Mushroom Pasta recipe
Recipe and Photo by: Better Homes and Gardens
Toss tender chicken breast pieces with sliced mushrooms, white wine sauce and hot cooked penne pasta for a delicious dish.
time
prep:
1 min
total:
30 min
servings
total:
6 servings

What You Need

8
oz.  packaged dried whole wheat or regular penne pasta
12
oz.  boneless skinless chicken breasts, cut into bite-size strips
1/4
tsp.  salt
1/8
tsp.  freshly ground black pepper
2
Tbsp.  olive oil or cooking oil, divided
3
large  cloves garlic, minced
3
cups  sliced fresh mushrooms
1
medium  onion, thinly sliced
1/2
cup  chicken broth
1/4
cup  dry white wine
1
cup  cherry tomatoes, halved
1/4
cup  shredded basil leaves
3
Tbsp.  snipped fresh oregano
1/4
cup  shaved Parmesan cheese
1/8
tsp.  freshly ground black pepper

Make It

1. Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm.

2. Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic; cook and stir about 5 minutes or until chicken is tender and no longer pink. Remove from skillet; keep warm.

3. Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally. Carefully add chicken broth and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat.

4. Add cooked pasta, chicken, cherry tomatoes, basil, and oregano to mushroom mixture; toss to coat. Transfer to a serving dish; sprinkle with shaved Parmesan cheese and freshly ground pepper. Serve immediately. Makes 6 servings.

K:63598v0:148208     Copyright - © [1994-2013] Meredith Corporation
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