chicken pasta

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Servs: 8  Prep: 30m  Cook: 15m  

"A wonderful change in light eating with pasta, chicken and vegetables. It is very low in fat and calories, but tastes delicious. Use your favorite pasta - we use mostaccioli pasta. Add some of your favorite veggies, if desired."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   3 fresh mushrooms, sliced 3 fresh mushrooms, sliced
•   salt and pepper to taste salt and pepper to taste
•   2 tablespoons Italian seasoning 2 tablespoons Italian seasoning
•   3 cups mostaccioli 3 cups mostaccioli
•   3 skinless, boneless chicken breast halves 3 skinless, boneless chicken breast halves
•   2 tablespoons grated Parmesan cheese 2 tablespoons grated Parmesan cheese
•   1 (14.5 ounce) can diced tomatoes 1 (14.5 ounce) can diced tomatoes
•   1/4 onion, chopped 1/4 onion, chopped

Instructions

1. 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
   2. Meanwhile, in a large lightly greased skillet over medium heat, cook chicken for about 15 minutes and remove from pan; cool and dice.
   3. In a large skillet over medium heat, combine onion, mushrooms, Italian seasoning, tomatoes with juice, salt and pepper; cook until onions are translucent. Remove from heat and add chicken and pasta. Sprinkle Parmesan cheese on top; serve.

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