2 ⅔ c. rigatoni pasta (or other tube-shaped pasta)
2 tbsp. olive oil, divided
¼ tsp. salt
¼ tsp. ground black pepper
12 oz. skinless, boneless chicken, cut into bite-sized pieces
3 cloves garlic, smashed and minced
3 c. white button mushrooms, sliced
1 medium onion, thinly sliced
½ c. low-sodium chicken broth
¼ c. dry white wine (or chicken broth)
1 c. tomatoes, chopped
¼ c. fresh basil, shredded
1 tbsp. dried oregano
¼ c. shredded Parmesan cheese
Cook pasta, drain, and set aside.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salt and 1/8 teaspoon of the black pepper on chicken, then cook for 5 minutes or until center of chicken is no longer pink. Remove chicken from skillet and keep warm.
Add remainder of the oil to skillet with garlic, mushrooms, and onions. Stir-fry until onions are just tender.
Pour in broth and wine, then bring to boiling. Reduce heat to medium-low and simmer uncovered until liquid is reduced to about half, stirring occasionally (about 5 to 10 minutes.)
Remove skillet from heat. Add the pasta, chicken, tomatoes, basil, and oregano; toss to coat. Sprinkle with Parmesan cheese.
Each serving provides about 294 calories, 7 g total fat, 2 g saturated fat, 36 mg cholesterol 225 mg sodium, 33 g total carbohydrate, 2 g dietary fiber, 0 g sugars, 22 g protein.