I found this recipe a few years ago (like say...oh maybe 2004 or 2005?!) and have enjoyed it every time I make it. I think it came from Publix.
8 oz penne pasta (or whatever kind of pasta you like)
12 oz boneless/skinless chicken cut into bite-sized pieces
1/4 tsp salt (I omit)
1/4 tsp black pepper
2 Tbsp EVOO
3 large cloves garlic minced
3 cups of fresh sliced mushrooms (yes; fresh is better in this instance)
1 medium onion; sliced (I will sometimes add more)
1/2 c chicken broth
1/4 c dry white wine (I omit; it's unnecessary liquid)
1 c cherry tomatoes; halved
1/4 c fresh basil shredded (I sub 1-2 Tbsp dried)
3 Tbsp fresh snipped oregano (again I sub dried--maybe 1 Tbsp)
1/3 c finely grated parmesan cheese (increase it if you like!)
I also will sometimes add zucchini; squash; broccoli...if you want to up the veggie count. Or even toss in some fresh spinach at the very end.
1. Cook pasta according to directions on package. Drain. Set aside.
2. Sprinkle chicken with salt and pepper; cook in large skillet over med-high heat with 1 Tbsp EVOO. Add garlic. Cook and stir for 3-5 min or until no longer pink (this never takes just 3-5 min...just FYI). Remove from skillet and toss in with pasta
3. Add remaining EVOO to skillet; add mushrooms, onions, (broccoli or zucchini/squash is added in here at this step too) and cook until just slightly tender (I like to caramelize my onions a bit first then add mushrooms). Add chicken broth. Bring to boil and reduce heat cooking for 2 min or until liquid is reduced by half.
4. Add to pasta and chicken. Stir in cherry tomatoes; basil and oregano. Sprinkle with parmesan cheese and salt/pepper to taste.
