Pasta With Chicken, Mushrooms, and Garlic-Wine Sauce

"Simple ingredients make this good for busy nights. This dish is one of my specialties, and since finding the recipe on a pasta box years ago, I've been changing and refining it to this final product. This recipe makes enough for 3 or 4 servings, but it is easily doubled or tripled for a crowd. The computer didn't recognize the pasta mix, but I've used both Near East and Pasta Roni brands with the same result."
 
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Ready In:
25mins
Ingredients:
10
Serves:
3
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ingredients

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directions

  • Brown chicken until almost cooked; set aside. Boil pasta until finished to your liking; set aside.
  • In a large skillet, cook the mushrooms in olive oil for one minute over medium/low heat. Add 1/4 cup of the wine, and all of the worcestershire sauce.
  • Heat to boiling, then reduce heat to medium, cover, and simmer until the mushrooms are tender. Uncover, and continue cooking until the liquid evaporates.
  • Add the remaining 1/4 cup of wine, water, spice packet from the pasta mix, and chicken. Simmer and stir until well-mixed and chicken is completely cooked. Add remaining ingredients, and toss until mixed.
  • If desired, garnish with parmesan cheese.

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RECIPE SUBMITTED BY

While losing weight and getting into shape, I've spent a lot of time modifying old recipes to be healthier, and developing a few of my own in the process. I've been cooking most of my life, and I can all of my own jams and pickles. I like to find cheap, low-quality cuts of meat and turn them into something gourmet. I'm a huge fan of Gordon Ramsay, Alton Brown, and Mario Batali. I've been trying to learn about wines and pairings.
 
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