This is based on a favorite recipe that my mom made during my growing up years. I've lightened it up, so it is now a healthy dish that I make for my family and we love it!
Portion size4 servings
Credits :Victoria Lazok
Pour 1 cup boiling water over mushrooms in small bowl. Let sit for 20 minutes and drain and rinse. Set aside. Heat oil in large frying pan over medium-high heat. Sprinkle chicken with salt and pepper. Brown chicken on all sides and then remove to dish. In same pan, saute onions and garlic until softened. Add mushrooms and saute until soft and moisture has evaporated. Add parsley and basil and saute for another 30 seconds. Add dried mushrooms, evaporated milk and chicken broth and bring to a simmer. Mix cornstarch with a bit of water and mix to a smooth paste. Add to sauce and stir until thickened. Add chicken and accumulated juices to sauce and simmer on low for 40 minutes (make sure chicken is cooked). In the meantime, cook pasta according to package directions. Turn oven on to 325 and spray a 9X13 baking dish with cooking spray. Put cooked, drained pasta into the dish. Place chicken on top and pour sauce over all. Sprinkle cheese on top and bake uncovered for about 20 minutes (heated through and cheese beginning to brown). Enjoy!!!!