Chicken and Mushroom Pasta

Chicken Mushroom Pasta from the Public Health Cookbook by the Seattle & King County Department of Public Health—public domain government resource
 * Cook Time: 40 minutes
 * Serves: 6

Ingredients

 * 2⅔ cups dried rigatoni pasta (or other similar tube-shaped pasta)
 * 2 tablespoons olive oil, divided
 * ¼ teaspoon salt
 * ¼ teaspoon ground black pepper
 * 12 ounces skinless and boneless chicken cut into bite-sized pieces
 * 3 cloves garlic, smashed and minced
 * 3 cups white button mushrooms, sliced
 * 1 medium onion, thinly sliced
 * ½ cup low sodium chicken broth
 * ¼ cup dry white wine (or chicken broth)
 * 1 cup tomatoes, chopped
 * ¼ cup fresh basil, shredded
 * 1 tablespoon dried oregano
 * ¼ cup shredded Parmesan cheese

Directions

 * 1) Cook pasta according to package instructions, drain and set aside.
 * 2) Heat 1 tablespoon of the olive oil in a skillet over medium-high heat.
 * 3) Sprinkle the salt and ⅛ teaspoon of the black pepper on chicken then cook for about 5 minutes or until center of chicken is no longer pink.
 * 4) Remove chicken from skillet and keep warm.
 * 5) Add remainder oil to skillet then add garlic, mushrooms and onions.
 * 6) Stirfry until until onions are just tender.
 * 7) Pour in broth and wine then bring to boiling.
 * 8) Reduce heat to medium-low and simmer uncovered until liquid is reduced to about half, stirring occasionally (about 5–10 minutes).
 * 9) Remove skillet from heat and add the pasta, cooked chicken, tomatoes, basil and oregano.
 * 10) Toss to coat evenly.
 * 11) Serve on a platter sprinkled with Parmesan cheese.