Chicken and Mushroom Pasta

This delicious comfort food comes together easily over the stove.


  • 2 2/3 cups rigatoni pasta (or other tube-shaped pasta)
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 ounces skinless, boneless chicken, cut into bite-sized pieces
  • 3 cloves garlic, smashed and minced
  • 3 cups white button mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine or chicken broth
  • 1 cup tomatoes, chopped
  • 1/4 cup fresh basil, shredded
  • 1 tablespoon dried oregano
  • 1/4 shredded Parmesan cheese


  1. Cook pasta, drain and set aside.
  2. 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.
  3. Add remainder of the oil to skillet with garlic, mushrooms, and onions. Stir-fry until onions are just tender.
  4. 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 4 to 10 minutes).
  5. Remove skillet from heat. Add the pasta, chicken, tomatoes, basil, and oregano; toss to coat. Sprinkle with Parmesan cheese.

Nutrition info: Makes 6 servings. Per serving: About 294 calories, 7g total fat, 2g saturated fat, 36mg cholesterol, 225mg sodium, 33g total carbohydrate, 2g dietary fiber, 0g sugars, 22g protein

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