Creamy Mushroom Chicken with Shell Pasta
Herb-Infused Chicken Shells with Creamy Garlic Mushrooms
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized cubes
8 oz shell pasta
2 tablespoons olive oil
1 small yellow onion, diced
3 garlic cloves, minced
8 oz cremini or button mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon paprika
Salt and black pepper, to taste
1 cup low-sodium chicken broth
3/4 cup low-fat cream or plain Greek yogurt
1/4 cup grated Parmesan cheese (optional)
Fresh parsley for garnish
Directions:
Cook the shell pasta in salted boiling water according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden and fully cooked, about 6-8 minutes. Remove from skillet and set aside.
In the same skillet, sauté onions and garlic until fragrant, about 2 minutes. Add the mushrooms and cook until tender, around 5 minutes.
Stir in thyme, parsley, paprika, salt, and pepper. Pour in chicken broth and bring to a simmer.
Reduce the heat and stir in cream (or Greek yogurt). Cook for 2-3 minutes until the sauce thickens slightly.
Return the chicken to the skillet. Toss in the cooked shell pasta and stir to coat everything evenly.
Add Parmesan cheese if desired, then garnish with fresh parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 460 kcal | Servings: 4 servings