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Herbed Chicken Pasta

Herbed Chicken Pasta

CORWYNN DARKHOLME

CORWYNN DARKHOLME

This is a very easy and tasty dish to make. The chicken is sauteed in a medley of vegetables, garlic and basil. It's then served on a bed of pasta.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 89.5g
  • 29%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta in about 4 quarts of boiling salted water until al dente. Drain.
  2. Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes.
  3. Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.
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Reviews

Michael
48

Michael

7/12/2007

This has become one of my favorite and best tasting recipes of this sort. However, some modifications were made as the original turned out to be a bit bland for my taste. I doubled the garlic, salt, pepper, and basil (and used fresh basil); also I increased the tomato and olive oil portions by 1/2. It turned out to be a mouth-watering flavorful diverse dish--highly recommended.

Navy_Mommy
28

Navy_Mommy

3/21/2004

This is a hard recipe to rate. It has great potential, but as is lacks something. To correct the sauce issue I added about 1/2 cup of chicken stock. There was plenty of sauce. The recipe didn't have much taste though. Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor. I think I may try this again replacing the stock with wine. I did use fresh roma tomatoes too and the lack of flavor may have been because it is still early in the season for tomatoes. Because I am struggling to find heathy recipes I will try this one again. It deserves the chance since it is a good base.

SARASWEET
20

SARASWEET

6/25/2005

I used lemon olive oil to saute the mushrooms, onion and garlic in. I also doubled the garlic. Lemon pepper instead of ground black pepper was another change that I made. To make sure it was very moist, I used 2 15 1/2 ounce cans of diced tomatoes, including the liquid. The family is very happy tonight, they really liked this dish!

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