Ingredients
-
8 ounces penne pasta
-
1/4 teaspoon salt
-
1/8 teaspoon black pepper, freshly ground
-
2 tablespoons olive oil, divided
-
3 large garlic cloves, minced
-
3 cups fresh mushrooms, sliced
-
1 medium onion, thinly sliced
-
1/2 cup chicken broth
-
1/4 cup dry white wine
-
1 cup cherry tomatoes, halved
-
1/4 cup basil leaves, shredded
-
3 tablespoons fresh oregano, snipped
-
1/4 cup parmesan cheese, grated
-
1 lb boneless skinless chicken breast, cut into bite-size strips
Instructions
- Cook pasta according to package directions. Drain and return to saucepan and keep warm.
- Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
- Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
- Carefully add chicken broth and white wine.
- Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
- Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
- Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.