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Chicken and Pasta Stew With Mushrooms
Source: dLife

Sautéed chicken breast in a savory sauce full of garlic and mushrooms.

Prep Time: 15 minutes
Cook Time: 48 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 275.4
Total Carbs 23.7 g
Dietary Fiber 2.9 g
Sugars 2.3 g
Total Fat 4.9 g
Saturated Fat 0.9 g
Unsaturated Fat 0.8 g
Potassium 589.4 mg
Protein 28.9 g
Sodium 453.5 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Starch , 3 1/2 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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18 oz  boneless skinless chicken breasts
0 1/4 cup  white all purpose flour
1 tbsp  olive oil
2 cup  fresh mushroom slices
1 each  small onions
3 each  medium garlic cloves
14 1/2 oz  low sodium chicken broth
0 1/2 cup  white wine
3 tbsp  unsalted tomato paste
3 tbsp  grated orange peel
1 tsp  tarragon, leaves, ground
1 tsp  ground thyme
0 1/4 cup  black pepper
12 oz  cooked pasta
  1. Coat chicken breast lightly with flour.
  2. Heat oil in Dutch oven and saute chicken until browned, about 4 minutes each side, and remove from the skillet.
  3. Add mushrooms, onion, and garlic to pan, and sauté until tender, 3 to 4 minutes.
  4. Add remaining ingredients, except pasta, and heat to boiling. Add chicken and bake, covered, at 350 degrees F until chicken is tender, 30 to 40 minutes. Serve over pasta.

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