Shelly's Recipe

MEDITERRANEAN CHICKEN AND PASTA

Category: Pasta - Meat

8 oz penne pasta or thin spaghetti, cooked al dente
4 boneless, skinless chicken breasts, cut into 1 inch pieces
2 tbsp olive oil
1 (8 oz) pkg sliced mushrooms
3 clove garlic, minced
1/2 cup dried tomatoes in oil, drained
1/2 cup chicken broth and dry white wine
1 tsp dried basil
1/2 cup chopped fresh parsley
1 tbsp butter
1/2 cup grated parmesan cheese

While pasta is cooking, brown chicken in a skillet heated with the olive oil. Remove from skillet and saute mushroom for 4 minutes. Add garlic; saute for 1 minute. Add next 4 ingredients and bring to a boil; return chicken to skillet and cover. Cook, over low heat for 4 minutes or until chicken is tender.

Add cooked pasta, parsley and butter, tossing to combine. Cook 2 minutes or until thoroughly heated through. Sprinkle with cheese and serve. Serves 4

NOTE: I like to add marinated artichoke hearts that have been drained and chopped, sliced black olives and sprinkle with flavored feta cheese instead of parmesan cheese.