Recipe: Pasta with Chicken in Mushroom Sauce - Article: Caps Off to the Mushroom
Main Dishes - MeatlessCAPS OFF TO THE MUSHROOM
Source: the American Institute for Cancer Research
Good things come in small packages. Like mushrooms.
Mushrooms provide a variety of nutrients with few calories. There are just nine calories in one-half cup of raw diced pieces, or 21 calories in one-half cup of mushrooms cooked without added fat. (They shrink down when cooked, so a half-cup cooked contains a lot more mushrooms than a half-cup raw.)
In recent years, research has increasingly looked at health benefits from the phytochemicals in mushrooms that may stimulate the immune system or block activity that could promote breast cancer in post-menopausal women. Mushrooms also are a good source of the antioxidant mineral selenium, which may offer some protection from prostate cancer.
Both the texture and flavor of mushrooms can differ from one variety to another. The white cultivated, or button, mushroom available in most supermarkets has a smooth cap and a mild, earthy taste.
Choose mushrooms that feel firm to the touch and are evenly colored. Pass up ones that have soft spots, a darkish surface or are broken. If they are to be cooked, pick those that are the same size so they will cook evenly.
Fresh mushrooms can be refrigerated up to three days. Washing them makes them mushy, so simply wipe them with a damp paper towel just before using.
Mushrooms are good additions to one-pot meals. The following recipe provides enough chicken for two meals, plus one to two servings of vegetables along with a grain.
PASTA WITH CHICKEN IN MUSHROOM SAUCE
1 split, skinless chicken breast with ribs (2 halves)
4 skinless chicken thighs
1 tsp. extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
1/4 lb. white mushrooms, coarsely
1 can (28 oz.) diced tomatoes
1 tsp. each oregano and basil
1/8 tsp. red pepper flakes, or according to taste
4 Tbsp. grated Parmesan cheese
1/2 lb. whole-wheat pasta chopped
Coat a large, non-stick skillet with cooking spray. Heat pan over medium-high heat until hot. Brown chicken lightly, about 8 minutes, turning pieces occasionally so they color on all sides. Transfer chicken to a plate.
Heat oil in the pan. Saute onions and garlic until translucent, about 4 minutes.
Add mushrooms. Saut until they release liquid, about 4 minutes.
Add tomatoes with their liquid, oregano, basil, and pepper flakes, if using. Season with salt and pepper. Return chicken to the skillet. Simmer until chicken is white at the bone, about 40 minutes, turning it after 25 minutes. Transfer chicken pieces to plate and set sauce aside.
When cool enough to handle, pull the chicken meat from the bones. There will be about 8 ounces of white meat and 6 of dark meat. Wrap the white meat in plastic wrap or foil and refrigerate until ready to use another time. Mix the dark meat into the sauce.
Cook pasta according to package directions.
TO SERVE:
Drain pasta and divide among 4 bowls. Reheat chicken/sauce under low heat until hot. Spoon sauce over pasta. Sprinkle with cheese and serve.
Makes 4 servings
Per serving: 414 calories, 9 g. total fat (3 g. saturated fat), 57 g. carbohydrate, 29 g. protein, 11 g. dietary fiber, 382 mg. sodium.
Source: the American Institute for Cancer Research
Good things come in small packages. Like mushrooms.
Mushrooms provide a variety of nutrients with few calories. There are just nine calories in one-half cup of raw diced pieces, or 21 calories in one-half cup of mushrooms cooked without added fat. (They shrink down when cooked, so a half-cup cooked contains a lot more mushrooms than a half-cup raw.)
In recent years, research has increasingly looked at health benefits from the phytochemicals in mushrooms that may stimulate the immune system or block activity that could promote breast cancer in post-menopausal women. Mushrooms also are a good source of the antioxidant mineral selenium, which may offer some protection from prostate cancer.
Both the texture and flavor of mushrooms can differ from one variety to another. The white cultivated, or button, mushroom available in most supermarkets has a smooth cap and a mild, earthy taste.
Choose mushrooms that feel firm to the touch and are evenly colored. Pass up ones that have soft spots, a darkish surface or are broken. If they are to be cooked, pick those that are the same size so they will cook evenly.
Fresh mushrooms can be refrigerated up to three days. Washing them makes them mushy, so simply wipe them with a damp paper towel just before using.
Mushrooms are good additions to one-pot meals. The following recipe provides enough chicken for two meals, plus one to two servings of vegetables along with a grain.
PASTA WITH CHICKEN IN MUSHROOM SAUCE
1 split, skinless chicken breast with ribs (2 halves)
4 skinless chicken thighs
1 tsp. extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
1/4 lb. white mushrooms, coarsely
1 can (28 oz.) diced tomatoes
1 tsp. each oregano and basil
1/8 tsp. red pepper flakes, or according to taste
4 Tbsp. grated Parmesan cheese
1/2 lb. whole-wheat pasta chopped
Coat a large, non-stick skillet with cooking spray. Heat pan over medium-high heat until hot. Brown chicken lightly, about 8 minutes, turning pieces occasionally so they color on all sides. Transfer chicken to a plate.
Heat oil in the pan. Saute onions and garlic until translucent, about 4 minutes.
Add mushrooms. Saut until they release liquid, about 4 minutes.
Add tomatoes with their liquid, oregano, basil, and pepper flakes, if using. Season with salt and pepper. Return chicken to the skillet. Simmer until chicken is white at the bone, about 40 minutes, turning it after 25 minutes. Transfer chicken pieces to plate and set sauce aside.
When cool enough to handle, pull the chicken meat from the bones. There will be about 8 ounces of white meat and 6 of dark meat. Wrap the white meat in plastic wrap or foil and refrigerate until ready to use another time. Mix the dark meat into the sauce.
Cook pasta according to package directions.
TO SERVE:
Drain pasta and divide among 4 bowls. Reheat chicken/sauce under low heat until hot. Spoon sauce over pasta. Sprinkle with cheese and serve.
Makes 4 servings
Per serving: 414 calories, 9 g. total fat (3 g. saturated fat), 57 g. carbohydrate, 29 g. protein, 11 g. dietary fiber, 382 mg. sodium.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Meatless
Main Dishes - Meatless
- Harvest Stuffed Peppers for Sheila, NJ
- Moroccan Vegetable Tangine
- Gingery Tofu Stir-Fry
- Cheesy Zucchini Pie (Southern Living, 1980's)
- Veggie Sloppy Joes (using chopped vegetables and Tempeh)
- Potato Loaf (using cottage cheese, mushrooms and shredded potatoes)
- Mushroom Sliders (using marinated portabellas)
- Indian Scrambled Eggs
- Rice Burgers (using brown rice and carrot)
- Stir-Fried Spinach with Garlic Tofu
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!