Chicken and Mushroom Pasta: A Bucket Full of Yum
The recipe Chicken and Mushroom Pasta: A Bucket Full of Yum can be made in roughly 30 minutes. For $2.5 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 517 calories, 48g of protein, and 15g of fat. This recipe from Food Fanatic has 22 fans. A couple people really liked this main course. Head to the store and pick up water, mushrooms, greens, and a few other things to make it today. Overall, this recipe earns an outstanding spoonacular score of 90%. Similar recipes are Yum Yum Wednesday – Buffalo Chicken Mac & Cheese, Yum Yum Chicken Curry, and Hot and Sour Mushroom Soup (Tom Yum Het).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon balsamic vinegar
2 cloves garlic, diced
4 handfuls fresh greens
1/2 cup mozzarella cheese, for garnish
6 ounces mushrooms, sliced
1 teaspoon olive oil
2 cups pasta sauce
1/2 rotisserie chicken, shredded
1/2 cup water, reserved from cooked pasta
1/2 pound whole wheat pasta
Equipment:
frying pan
stove
Cooking instruction summary:
Cook pasta according to package directions and set aside.Reserve ½ cup of the water to use later. In a large sauté pan, heat olive oil over medium heat. Add sliced mushroom and let cook undisturbed for 5 minutes. Stir, add garlic and cook for a few more minutes.Add pasta sauce, water, and vinegar. Turn heat down and let simmer until warmed through, stirring on occasion. Add greens and stir until they are wilted.Finally, toss in shredded rotisserie chicken, if the chicken is cold keep on stove until warmed through, if it’s still warm turn off the heat and stir in the pasta.Serve with a sprinkle of mozzarella on top.
Step by step:
1. Cook pasta according to package directions and set aside.Reserve ½ cup of the water to use later. In a large sauté pan, heat olive oil over medium heat.
2. Add sliced mushroom and let cook undisturbed for 5 minutes. Stir, add garlic and cook for a few more minutes.
3. Add pasta sauce, water, and vinegar. Turn heat down and let simmer until warmed through, stirring on occasion.
4. Add greens and stir until they are wilted.Finally, toss in shredded rotisserie chicken, if the chicken is cold keep on stove until warmed through, if it’s still warm turn off the heat and stir in the pasta.
5. Serve with a sprinkle of mozzarella on top.
Nutrition Information:
covered percent of daily need
