Here's another favorite my husband makes me make:
Chicken & Wild Mushroom Rosemary Pasta
Ingredients
12 oz package of angel hair pasta (or 3/4 of a 1lb box)
1 Package of Dried Wild Mushrooms 1/2 oz size (We like Melissa's Porcini)
2 Cups Chicken Stock or broth
1 Cup of Water
1 Grilled or baked left over skinless chicken breast cup into cubes, about 1 cup
1 sprig of fresh rosemary (or 1 tbsp dried)
Pinch of Salt
Pinch of Black Pepper
1 tsp corn starch
Directions
Boil pasta as instructed on box.
In a medium deep pot heat on medium the stock, water and rosemary spring with mushroom to reconstitute them to their springy selves.
After about 5 minutes on the heat, add the cubed chicken. (Do not use raw chicken)
After about 3 minutes whisk in the corn starch to thicken the sauce, give about 2 more minutes. Then add finished drained pasta to pot with the sauce and toss it all together to get the flavor all through the pasta and serve.
Number of Servings: 4
Nutritional Info
* Servings Per Recipe: 4
* Amount Per Serving
* Calories: 374.1
* Total Fat: 2.8 g
* Cholesterol: 29.8 mg
* Sodium: 653.6 mg
* Total Carbs: 60.3 g
* Dietary Fiber: 6.6 g
* Protein: 26.9 g