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Makes 6 servings


  • 2 2/3 cups rigatoni pasta (or other tube-shaped pasta) cooked according to package directions
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 ounces skinless, boneless chicken, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 3 cups cremini mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine (or chicken broth)
  • 1 cup tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon dried oregano
  • 1/4 cup shredded Parmesan cheese


  1. Cook pasta, drain, and set aside.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salt and black pepper on chicken, then cook 5 minutes or until center of chicken is no longer pink. Remove chicken from skillet and keep warm.
  3. Add remainder of the oil to skillet with the garlic, mushrooms, and onions. Stir-fry until onions are tender.
  4. Pour in broth and wine, and then bring to a boil. Reduce heat to medium-low and simmer uncovered until liquid is reduced to about half, stirring occasionally (about 5 to 10 minutes).
  5. Remove skillet from heat. Add the pasta, chicken, tomatoes, basil, and oregano; toss to coat. Sprinkle with Parmesan cheese.

Nutritional Information

Per Serving: 294 calories, 7 g fat (2 g saturated fat), 36 mg cholesterol, 225 mg sodium, 33 g carbohydrate, 2 g fiber, 0 g sugar​​, 22 g protein