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Cook'n with Betty Crocker 
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Garlic Chicken and Mushrooms |
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Serves: 4 Print this RecipeWithout chicken, this becomes a delicious side dish, especially with grilled meat. 2 1/4 cups uncooked mafalde (mini-lasagne noodles) pasta (4 1/4 ounces) 2 tablespoons vegetable oil or olive 1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces 8 cloves garlic, finely chopped 8 ounces whole mushrooms, cut into fourths 1/2 cup sliced green onions (5 medium) 1 (14 1/2-ounce) can diced tomatoes, undrained 1/2 cup chicken broth 1/2 teaspoon crushed red pepper 1/2 teaspoon cornstarch 1/2 teaspoon salt 1/2 cup chopped fresh cilantro or parsley Cook and drain pasta as directed on package. Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until light brown. Remove from skillet; keep warm. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Cook garlic in oil, stirring occasionally, until golden. Stir in mushrooms and green onions. Cook 2 minutes, stirring occasionally. Stir in tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling; reduce heat to medium. Cook 4 to 5 minutes, stirring occasionally, until thickened. Stir in pasta, chicken and cilantro. 1 Serving: Calories 395 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 60mg; Sodium 600mg; Carbohydrate 44g (Dietary Fiber 3g); Protein 33g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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