Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Yields: 4 servingsINGREDIENTS:
8 oz whole wheat rotini pasta
1 tablespoon butter
4 boneless, skinless chicken breast halves
1/2 cup onion, diced
3 cloves garlic
1 cup sliced mushrooms
1 cup heavy cream or 12 oz evaporated milk
salt to taste
1 tablespoon coarsely ground black pepper | |
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add
pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion and garlic until translucent. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.A special thanks to a FamilyCorner.com community member for this recipe. Thanks "MKS"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!
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