Mushroom Parmesan Chicken Pasta Recipe
Ingredients
- 8 oz whole wheat pasta
- 1 lb skinless boneless chicken breasts - sliced into strips
- 1 lb portobello mushrooms - sliced
- 1 cup Parmesan cheese - grated
- 1 tbsp light butter
- ¼ cup fat-free chicken broth
- 5 garlic cloves - minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 ½ cups white wine
- 1 cup reduced fat milk
- Salt and pepper to taste
Instructions
- Prepare pasta according to package directions. Drain and set aside.
- While pasta is cooking, set a large non-stick skillet over medium-high heat and mist with cooking spray. Season chicken breast strips with salt and pepper, and add to the skillet. Sauté until golden brown on both sides, about 3-5 minutes per side. Add in the chicken broth as needed to keep the chicken tender and from sticking to the pan. Remove chicken from pan and set aside.
- Using the same skillet, add in butter and melt, then add in the garlic and mushrooms. Cook until mushrooms become very tender, about 5 minutes.
- Return the chicken to the skillet, along with the wine, oregano, and basil. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until most of the wine has cooked off.
- Stir in milk and Parmesan, and cook while continuously stirring until cheese melts and sauce is mostly thickened about 3-5 minutes. Season with additional salt and pepper as desired
- Spoon pasta evenly into 6 serving bowls, and top with the chicken mixture.
Nutrition
Serving: 0.75 cup pasta and 1 cup chicken and mushroom mixtureCalories: 385.86 kcal (19%)Carbohydrates: 37.75 g (13%)Protein: 29.8 g (60%)Fat: 9.17 g (14%)Saturated Fat: 4.22 g (26%)Polyunsaturated Fat: 0.87 gMonounsaturated Fat: 2.21 gTrans Fat: 0.01 gCholesterol: 66.96 mg (22%)Sodium: 491.47 mg (21%)Potassium: 788.73 mg (23%)Fiber: 1.1 g (5%)Sugar: 4.44 g (5%)Vitamin A: 226.73 IU (5%)Vitamin C: 2.09 mg (3%)Calcium: 230.06 mg (23%)Iron: 2.37 mg (13%)