Ingredients

• 2 ⅔ cups rigatoni pasta (or other tube-shaped pasta)

• 2 tbsp olive oil, divided

• ¼ tsp salt

• ¼ tsp ground black pepper

• 12 ounces skinless, boneless chicken breast, cut into bite-sized pieces

• 3 cloves garlic, smashed and minced

• 3 cups white button mushrooms, sliced

• 1 medium onion, thinly sliced

• ½ cup low-sodium chicken broth

• ¼ cup dry white wine (or chicken broth)

• 1 cup tomatoes, chopped

• ¼ cup fresh basil, shredded

• 1 tbsp dried oregano

• ¼ cup shredded Parmesan cheese

Directions

Cook pasta according to package directions, drain, and set aside.

Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Sprinkle the salt and 1/8 teaspoon of the black pepper on the chicken, then cook for 5 minutes or until center of chicken is no longer pink. Remove chicken from skillet and keep warm.

Add remainder of the olive oil to skillet, along with the garlic, mushrooms, and onions. Stir-fry until onions are just tender.

Pour in broth and wine, then bring to a boil. Reduce heat to medium-low and simmer uncovered until liquid is reduced to about half, stirring occasionally (about 5 to 10 minutes).

Remove skillet from heat. Add the pasta, chicken, tomatoes, basil, and oregano; toss to coat. Sprinkle with Parmesan cheese.

Makes 6 servings

Each serving provides about 294 calories, 7 g total fat, 2 g saturated fat, 36 mg cholesterol, 225 mg sodium, 33 g total carbohydrate, 2 g dietary fiber, 0 g sugars, and 22 g protein.