Pasta With Chicken, Mushrooms, and Garlic-Wine Sauce
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 1 (4 5/8 ounce) box pasta, with roasted garlic and olive oil mix
- 2 boneless skinless chicken breasts, cut into strips
- 3 portabella mushroom caps, sliced
- 1 tablespoon olive oil
- 1⁄2 cup white wine
- 2 teaspoons Worcestershire sauce
- 1⁄4 cup water
- 1⁄2 teaspoon pepper
- 1 (14 ounce) can artichoke hearts
- 1⁄4 cup fresh parsley, chopped
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.