A little chicken (less than a pound) goes a long way in this rich, creamy dish. We love whole wheat spaghetti with the rustic mushroom-infused sauce, but any long pasta, such as bucatini, spagettini or linguine, can be a delicious partner. Feel free to improvise with whatever type is waiting in your pantry.
- Portion size 4 servings
- Credits : Canadian Living
- 12 oz boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 12 oz cremini mushrooms sliced
- 4 fresh thyme sprigs
- 1 cup sodium-reduced chicken broth
- 1/3 cup whipping cream (35%)
- 1/4 cup chopped fresh parsley
- 1 teaspoon Dijon mustard
- 12 oz whole wheat spaghetti
- 1/4 cup grated parmesan cheese
- coarsely ground pepper (optional)
MethodSprinkle chicken with half each of the salt and pepper.
In large skillet, heat half of the oil over medium-high heat; cook chicken, turning once, until no longer pink inside, 10 to 12 minutes. Transfer to cutting board; slice thinly across the grain.
Add remaining oil to pan; reduce heat to medium. Cook mushrooms, thyme and remaining salt and pepper until mushrooms are tender and golden, about 8 minutes.
Stir in broth; bring to boil. Boil for 2 minutes. Stir in cream, parsley and mustard; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Discard thyme.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Reserving 1 cup of the cooking liquid, drain.
Return pasta to pot. Add sauce and chicken; toss, adding as much of the reserved cooking liquid as needed to coat. Sprinkle with Parmesan cheese, and pepper (if using).
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 803 mg
- Sugars 4 g
- Protein 38 g
- Calories 568.0
- Total fat 18 g
- Potassium 778 mg
- Cholesterol 80 mg
- Saturated fat 7 g
- Total carbohydrate 68 g
- Iron 26.0
- Folate 13.0
- Calcium 14.0
- Vitamin A 11.0
- Vitamin C 8.0