Ingredients
- 8 ounces uncooked penne pasta
- 16 ounces chicken breast boneless and skinless
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons canola oil divided
- 1 shallot minced
- 2 cups shiitake mushrooms
- 2 tablespoons white wine
- 1 cup chicken broth fat free
- 1 tablespoon chicken base*
- 1/4 cup nonfat half and half**
- 1 teaspoon cornstarch
- 2 tablespoons parsley minced
- 1/4 cup grated parmesan
Instructions
- Cook the penne according to the directions on the box and drain.
- Cut the chicken breast into 1" chunks and season them with salt and pepper.
- To a large skillet add one teaspoon of canola oil on medium high heat.
- Add in the chicken and cook until just cooked through, no need to brown the pieces.
- Add in the shallots and mushrooms with the remaining half teaspoon of canola oil.
- Cook until the shallots are translucent and the mushrooms are still firm but softened a little.
- Add in the white wine, chicken broth and chicken base and cook for 2-3 minutes or until the liquid is bubbling.
- Add in the pasta, fat free half and half and cornstarch and stir together.
- Cook for a few minutes until the sauce thickens a little.
- Toss with parsley and garnish with parmesan cheese.
Nutrition
Serving: 1/4th recipe | Calories: 423kcal | Carbohydrates: 45.4g | Protein: 36.2g | Fat: 10g | Saturated Fat: 2.8g | Cholesterol: 126mg | Sodium: 837mg | Fiber: 1.6g | Sugar: 4.1g
