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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Summer Chicken and Mushroom Pasta

Source: dLife

Healthy doses of garlic and white wine perk up this herbed mushroom and pasta combination.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	322.2

Total Carbs	34.5 g

Dietary Fiber	4.6 g

Sugars	4.3 g

Total Fat	8.1 g

Saturated Fat	1.5 g

Unsaturated Fat	0.8 g

Potassium	496.8 mg

Protein	22.8 g

Sodium	217.1 mg

Dietary Exchanges 8.1 Fat, 0.9 Vegetables, 0.2 Meat, 1.8 Starch, 2.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cook pasta in boiling, lightly salted water according to package directions and drain. Return pasta to saucepan; cover and keep warm.
Meanwhile, sprinkle chicken with salt and 1/8 teaspoon pepper.
In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 3 to 4 minutes or until chicken is no longer pink.
Remove from skillet; cover and keep warm.
Add the remaining 1 tablespoon oil to skillet. Add mushrooms and onion; cook just until tender, stirring occasionally.
Carefully add broth and white wine. Bring to boiling; reduce heat. 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; toss gently to coat.
Transfer to a serving dish; sprinkle with Parmesan cheese and 1/8 teaspoon pepper.