Chicken and Mushroom Pasta Ingredients 2 ⅔ c. rigatoni pasta (or other tube-shaped pasta) 2 tbsp. olive oil, divided ¼ tsp. salt ¼ tsp. ground black pepper 12 oz. skinless, boneless chicken, cut into bite-sized pieces 3 cloves garlic, smashed and minced 3 c. white button mushrooms, sliced 1 medium onion, thinly sliced ½ c. low-sodium chicken broth ¼ c. dry white wine (or chicken broth) 1 c. tomatoes, chopped ¼ c. fresh basil, shredded 1 tbsp. dried oregano ¼ c. shredded Parmesan cheese Directions Cook pasta, drain, and set aside. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salt and 1/8 teaspoon of the black pepper on chicken, then cook for 5 minutes or until center of chicken is no longer pink. Remove chicken from skillet and keep warm. Add remainder of the oil to skillet with garlic, mushrooms, and onions. Stir-fry 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 to 10 minutes.) Remove skillet from heat. Add the pasta, chicken, tomatoes, basil, and oregano; toss to coat. Sprinkle with Parmesan cheese. Makes six servings Each serving provides about 294 calories, 7 g total fat, 2 g saturated fat, 36 mg cholesterol 225 mg sodium, 33 g total carbohydrate, 2 g dietary fiber, 0 g sugars, 22 g protein.