Herbed Chicken Pasta

Herbed Chicken Pasta

60 Reviews 3 Pics
CORWYNN DARKHOLME
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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 (60)

Rate This Recipe
Michael
46

Michael

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
27

Navy_Mommy

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 Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor.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
19

SARASWEET

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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