Recipe by CORWYNN DARKHOLME
"This is a very easy and tasty dish to make. The chicken is sauteed in a medley of vegetables, garlic and basil. It's then served on a bed of pasta."
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1 1/2 cups
fresh sliced mushrooms
skinless, boneless chicken breast halves - cut into 1 inch pieces
ground black pepper
grated Parmesan cheese
This has become one of my favorite and best tasting recipes of this sort. However, some modifications were made as the original turned out to be a bit bland for my taste. I doubled the garlic, salt, pepper, and basil (and used fresh basil); also I increased the tomato and olive oil portions by 1/2. It turned out to be a mouth-watering flavorful diverse dish--highly recommended.
wasn't a huge fan of this recipe. i followed the recipe and it didn't make enough "sauce" to cover all the noodles. I would have preferred there be more sauce than there was, but even then i don't know if i would have been impressed.
This is a hard recipe to rate. It has great potential, but as is lacks something. To correct the sauce issue I added about 1/2 cup of chicken stock. There was plenty of sauce. The recipe didn't have much taste though. Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor. I think I may try this again replacing the stock with wine. I did use fresh roma tomatoes too and the lack of flavor may have been because it is still early in the season for tomatoes. Because I am struggling to find heathy recipes I will try this one again. It deserves the chance since it is a good base.
I used lemon olive oil to saute the mushrooms, onion and garlic in. I also doubled the garlic. Lemon pepper instead of ground black pepper was another change that I made. To make sure it was very moist, I used 2 15 1/2 ounce cans of diced tomatoes, including the liquid. The family is very happy tonight, they really liked this dish!
Very good, and my children (5,7,9)liked it. It satisfied my desire for a simple pasta dish as well as their desire for a rich sauce. I added fresh spinach and white wine to make more sauce.
This recipe was fabulous. I marinated the chicken breast in Italian salad dressing overnight, and then tossed the dressing in with the chicken, but other than that, I stuck to the recipe provided. I highly recommend!
the chicken mixture was too dry to use as a sauce, but it was perfect after I added some water.
Other than the onion chopping, this is really quick! Using canned tomatoes worked great, although I think I would have put them in earlier so they could saute longer with the basil and I think reserving the liquid is a good suggestion. Tasted wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Chicken Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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