Lunch

Chicken and Wild Mushroom Rosemary Pasta is for Lunch.

Chicken and Wild Mushroom Rosemary Pasta takes 5 minutes to prepare.

Chicken and Wild Mushroom Rosemary Pasta takes 12 minutes to cook.

Chicken and Wild Mushroom Rosemary Pasta makes 4 servings.

The ingredients for Chicken and Wild Mushroom Rosemary Pasta are:

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

Here is how you make Chicken and Wild Mushroom Rosemary Pasta:

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: 4Recipe submitted by SparkPeople user VI0LENTFEM.

The nutritional information for Chicken and Wild Mushroom Rosemary Pasta is:

• 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

Chicken and Wild Mushroom Rosemary Pasta is Italian cuisine.

The dietary needs meet for Chicken and Wild Mushroom Rosemary Pasta is Low Fat