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Info

Cook Time: 40 minutes

Serves: 6

Ingredients

  • 2-2/3 cups dried rigatoni pasta (or other similar tube-shaped pasta)
  • 12 ounces skinless and boneless chicken cut into bite-sized pieces
  • 3 cloves garlic, smashed and minced
  • 1 medium onion, thinly sliced
  • 1/4 cup fresh basil, shredded

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. Sprinkle the salt and 1/8 teaspoon of the black pepper on chicken then cook for about 5 minutes or until center of chicken is no longer pink. Remove chicken from skillet and keep warm.


3.Add remainder oil to skillet then add garlic, mushrooms and onions. Stirfry until until onions are just tender.


4.Pour in broth and wine then bring to boiling. Reduce heat to medium-low and simmer uncovered until liquid is reduced to about half, stirring occassionally (about 5–10 minutes.)


5.Remove skillet from heat then add the pasta, cooked chicken, tomatoes, basil and oregano then toss to coat evenly.


6.Serve on a platter sprinkled with Parmesan cheese.

Source

  • Chicken Mushroom Pasta from the Public Health Cookbook by the Seattle & King County Department of Public Health—public domain government resource
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