Herbed Chicken Pasta Recipe - Allrecipes.com
Herbed Chicken Pasta Recipe

Herbed Chicken Pasta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Cook pasta in about 4 quarts of boiling salted water until al dente. Drain.
  2. Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes.
  3. Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2007

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.

 
Most Helpful Critical Review
Aug 12, 2010

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.

 
Mar 21, 2004

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 Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor.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.

 
Jun 25, 2005

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!

 
Jul 22, 2003

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.

 
Jul 13, 2003

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!

 
Jul 13, 2003

the chicken mixture was too dry to use as a sauce, but it was perfect after I added some water.

 
May 06, 2003

This was really good! I used more garlic than the recipe called for, and used olive oil instead of vegetable oil, and my husband and I both loved it! Next time I'll try fresh basil.

 

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Nutrition

  • Calories
  • 605 kcal
  • 30%
  • Carbohydrates
  • 89.5 g
  • 29%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 45.2 g
  • 90%
  • Sodium
  • 454 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
236 Followers 0 Saved Recipes
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