1 tsp. olive oil
\n1 C. thinly sliced mushrooms
\n2 garlic cloves, minced
\n10 ounces skinless boneless chicken thighs
\n1\/2 tsp. freshly ground black pepper
\n1 C. marinara sauce
\n3 ounces skim-milk mozzarella cheese, grated
\n6 ounces pappardelle pasta (or other wide egg noodle)
\n1\/4 C. minced fresh basil, or 1 T. dried<\/p>\n
Preheat oven to 375o F. Spray 12″ au gratin dish or 11 x 7″ baking dish with nonstick cooking spray. In medium nonstick skillet, heat oil; add mushrooms and garlic. Cook over medium-high heat, stirring frequently, 5 minutes, until mushrooms are browned and tender. Remove from heat; set aside. Place chicken into prepared dish; sprinkle evenly with pepper. Pour marinara sauce over chicken. Top with mushroom mixture; sprinkle evenly with cheese.
\nBake 20-25 minutes, until chicken is cooked through and juices run clear when pierced with fork. Meanwhile, in large pot of boiling water, cook pappardelle 10-12 minutes, until tender. Drain, discarding liquid; place into serving bowl. Top pappardelle with chicken mixture; sprinkle with basil.<\/p>\n
Yield: 4 servings
\nServing Size: 1\/4 Chicken Mixture, 1 C. pasta<\/p>\n
Calories: 360
\nFat: 10g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. olive oil 1 C. thinly sliced mushrooms 2 garlic cloves, minced 10 ounces skinless boneless chicken thighs 1\/2 tsp. freshly ground black pepper 1 C. marinara sauce 3 ounces skim-milk mozzarella cheese, grated 6 ounces pappardelle pasta (or other wide egg noodle) 1\/4 C. minced fresh basil, or 1 T. dried Preheat oven to 375o F. Spray 12″ au gratin dish or 11 x 7″ baking dish with nonstick cooking spray. In medium nonstick skillet, heat oil; add…<\/p>\n