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Chicken and mushroom pasta

February 11, 2014 Recipes

Number of servings: 6


2⅔ cups of rigatoni pasta (or other tube-shaped pasta)
2 tablespoons of olive oil
¼ teaspoon of salt
¼ teaspoon of ground black pepper
12 ounces of skinless, 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 (or chicken broth)
1 cup of tomatoes, chopped
¼ cup of fresh basil, shredded
1 tablespoon of dried oregano
¼ cup of shredded Parmesan cheese


  1. Cook pasta, drain and set aside.
  2. Heat one tablespoon olive oil in a skillet over medium-high heat.
  3. Sprinkle the salt and ⅛ teaspoon of the black pepper onto the chicken, then cook for five minutes or until center of chicken is no longer pink. Remove chicken from skillet and keep warm.
  4. Add remainder of the oil to skillet with garlic, mushrooms and onions. Stir-fry until onions are just tender.
  5. 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 occasionally (about five to 10 minutes).
  6. Remove skillet from heat. Add pasta, chicken, tomatoes, basil and oregano; toss to coat. Sprinkle with Parmesan cheese.

Nutritional information

Calories: 294
Fat: 7 grams
Saturated Fat: 2 grams
Cholesterol: 36 milligrams
Sodium: 225 milligrams
Carbohydrates: 33 grams
Dietary Fiber: 2 grams
Protein: 22 grams