Chicken and Portobello Mushroom Pasta Bake
Prep Time: 10 minutes
Total Time: 1 hour
Makes 6 servings
8 ounces small rigatoni pasta
2 tablespoons olive or vegetable oil, divided
1 pound boneless, skinless chicken breasts, cut into 1" pieces
2 large portobello mushroom caps, sliced
1 onion, halved and sliced
2 red bell peppers, cut into strips
2 cans (10 ounces each) condensed cream of mushroom soup
2 cups chicken broth
2 tablespoons chopped fresh sage
1/3 cup grated Parmesan cheese
1. Preheat the oven to 375°F. Coat a 13" x 9" baking dish with cooking spray.
2. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain.
3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, for 8 minutes, or until no longer pink. Remove to a plate and keep warm.
4. Heat the remaining 1 tablespoon oil in the same skillet. Add the mushrooms, onion, and bell peppers and cook, stirring occasionally, for 8 minutes, or until soft.
5. In a large bowl, combine the drained pasta, the chicken, mushroom mixture, soup, broth, and sage. Spoon into the baking dish. Sprinkle with the cheese.
6. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes, or until hot and bubbling.
Per serving: 390 calories, 27 g protein, 40 g carbohydrates, 14 g fat, 3 g saturated fat, 3 g fiber, 1,043 mg sodium