I love having a hearty meal that doesn’t make me feel run down and lethargic. Mushrooms are full of vitamins, are light, and snack up flavors – so your dish will be anything but bland!
3 Chicken Breasts (skinless, boneless, cut into small chunks)
2 TBSP Olive Oil
2 TBSP Garlic, Chopped
8-16 oz Mushrooms (baby Portobello are my favorite)
1/3 C Low Sodium Chicken Broth
4-8 oz Whole Grain Egg Noodles
1/3 C Dry White Wine
1 TBSP Parmesan Cheese
2 Tsp Herbs (such as fresh Tarragon, or Basil)
Salt and Pepper to taste (no more than 1/2 tsp total)
-Steamed Broccoli (side)
-Bring a pot of water to boil (for the pasta).
-Cut chicken into small pieces, add some salt and pepper.
-Heat 1 TBSP oil in a large skillet over medium-high heat. Sauté chicken for 4-5 min until browned.
-While the chicken cooks, boil pasta according to the package directions and set aside when done.
-Add the remaining 1 TBSP oil, add mushrooms and garlic and sauté for 4 min. Add wine and cook for another few minutes until it is soaked up. Add chicken broth and herbs. Cook for a few more minutes until chicken is done.
-Stir chicken mixture into the noodles and add parmesan cheese.
-Serve with steamed broccoli on the side.
This recipe could easily be made vegan by adding more mushrooms and using vegetable broth!
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