Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4

 

Ingredients:

1 pound orecchiette pasta

2 tablespoons butter

1 pound boneless skinless chicken breast (cut into 1-inch pieces)

1 pound mushrooms (sliced)

2 cloves garlic (minced) 1 cup chicken broth

1 cup heavy cream

1/4 cup grated parmesan cheese

Salt and pepper to taste

 

Instructions:

Cook the orecchiette pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.

In a large skillet, melt the butter over medium-high heat. Add chicken breast and cook for 5-6 minutes or until browned.

Remove chicken from skillet and add sliced mushrooms to the skillet. Sauté for 3-4 minutes or until the mushrooms release their liquid and start to brown.

Add minced garlic to the skillet and sauté for another minute.

Pour chicken broth and heavy cream into the skillet and stir everything together.

Add cooked chicken breast back into the skillet. Bring the mixture to a simmer and let it reduce for 5-7 minutes.

Add parmesan cheese to the skillet and mix thoroughly. Add cooked pasta to the skillet and toss everything together.

Add reserved pasta water as needed to thin the sauce if necessary.

Season with salt and pepper to taste. Serve warm.

 

Nutritional Stats:

62.7g carbs

29.5g fat

46.5g protein

4.8g fiber