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 ==
# Cook pasta according to package instructions, drain and set aside.
# Heat 1 tablespoon of the olive oil in a skillet over medium-high heat.
# 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.
# Remove chicken from skillet and keep warm.
# Add remainder oil to skillet then add garlic, mushrooms and onions.
# Stirfry until until onions are just tender.
# 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 5–10 minutes).
# Remove skillet from heat and add the pasta, cooked chicken, tomatoes, basil and oregano.
# Toss to coat evenly.
# Serve on a platter sprinkled with Parmesan cheese.
Category:Chicken Recipes
Category:White mushroom Recipes
Category:White wine Recipes
Category:Tomato Recipes
Category:Parmesan cheese Recipes
Category:Rigatoni Recipes
Category:Main Dish Poultry Recipes
Category:Main Dish Pasta Recipes