1lb boneless skinless checken breasts, cut into 1 inch pieces
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped
1 cup grape tomatoes, haved
2 medium green onions, sliced (2 tbsp)
1/4 cup chopped fresh or 2 tsp dried bsil leaves
1/4 tsp crushed red pepper flakes
4 tsp cornstarch
1 cup reduced sodium chicken broth
1/2 cup crumbled feta cheese (2 oz)
Instructions
Cook pasta without salt as directed on package, adding broccoli during last 3 minutes of cooking time; drain.
Meanwile, in 12in non-stick skillet, heat oil over medium heat. Add chicken; cook 4-5 minutes, stirring frequently, until chicke is no longer pink in center. Remove from skillet.
Increase heat to medium-high. In same skillet cook and stir mushrooms and garlic 2 minutes. Stir in tomatoes, onions, basil and pepper flakes; cook and stir 1 minute longer.
In 2-cup glass measuring cup, mix cornstarch adn broth until smooth. Add to vegetable mixture in skillet. Cook adn stir 1 to 2 minutes or until sauce is thicken and bubbly. Stir in pasta mixture and chicken, cook and stir until thoroughly heated. Sprinkle with cheese.
Originally Submitted
6/6/2010
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