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Creamy Chicken Pasta by

Source: Cooking Light


9 oz uncooked orecchiette pasta
Cooking spray
12 oz boneless chicken breasts, cut into bite-sized pieces
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup unsalted chicken stock, divided
2 tablespoons all-purpose flour
1/2 cup half-and-half
1/3 cup mascarpone cheese
1/4 cup chopped fresh parsley, divded
1/2 cup chopped onion
1 teaspoon minced fresh garlic
1 teaspoon chopped fresh thyme
8 oz chopped wild mushroom blend (I used baby portabella mushrooms)
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard


1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; saute 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoon parsley.
3. Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms; cook 8 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 tablespoons parsley.

Servings: 6

Serving Size: 1 1/3 cups

Nutrition Information (per serving):
Calories 364
Fat 14.3 g
Saturated Fat 7.1 g
Cholesterol 67 mg
Sodium 336 mg
Carbohydrates 36.3
Fiber 2.3 g
Protein 23.2 g

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