Garlic Chicken and Mushrooms


Serves: 4
Total Calories: 546

Ingredients

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 half, cut into 1/2-inch pieces
8 cloves garlic, finely chopped
8 ounces whole mushrooms, cut into fourths
1/2 cup , sliced green onion, (5 medium)
1 (14 1/2-ounce) can diced tomato, 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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 546
Calories from Fat: 106

This Garlic Chicken and Mushrooms recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.


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