Skillet Chicken Pasta
-1 (9 oz) package fresh linguine (I used dry thin spaghetti)
-1 lb. chicken breast tenders (boneless skinless chicken breasts were cheaper, so I used them cut into tenders)
-1/4 tsp. seasoning salt
-1/8 tsp. black pepper
-1 Tbs. butter
-1 c. presliced mushrooms (I added another small handful in because J loves mushrooms)
–1/2 c. sliced onion
-1/2 c. dry sherry (I don’t tend to have sherry around…which is a crime, really…so I used red cooking wine)
-1 c. fat-free, less-sodium chicken broth
-1/2 c. (4 oz) 1/3-less-fat cream cheese
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, mushrooms, and onion; saute 7 minutes or until chicken is done. Remove from pan; keep warm.
3. Add sherry to pan; scraping to loosen browned bits. Stir in broth and cheese; bring to a boil. Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly. Return chicken mixture to pan, and cook until thoroughly heated. Serve over pasta.
Makes 4 servings.
Nutrition Factses (if made exactly to original recipe specifications without my changes): Calories:500 (19% from fat); Fat:10.4g (sat 5.7g, mono 2.7g, poly0.6g); Protein: 41.3g; Carbses: 53.3g; Fiber: 3.3g; Cholesterol: 90 mg; Iron: 4.2 mg; Sodium: 555 mg; Calcium: 69 mg
Quite good-J really liked it and was happy to see that I reserved some for his lunch. I never got the cheese to “melt”, but at one point the pieces were pretty small and I whisked the mixture to get a smoother texture. The original recipe says “Cream cheese makes the sauce velvety.”