Cook pasta, drain, cover, keep warm. Season chkn w/salt and pepper. In a large skillet, heat 1 T. EVOO over med. high heat. Add chkn and garlic; cook and stir about 5 min. or until chkn is tender and no longer pink. Remove from skillet, cover and keep warm.
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Add 1 T. EVOO to skillet. Cook mushrooms and onions in hot oil just until tender stirring occasionally. Carefully add broth and wine. Bring to boiling; reduce heat. Boil gently uncovered about 2 min. or until liquid is reduced by about half. Remove skillet from heat. Add pasta chkn, tom., basil and oregano to mushroom mixture. Toss gently to coat. Transfer to a serving dish. Sprinkle w/parm cheese and pepper.
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