Chicken Pasta Milanese

From Semi-Homemade Cooking 20-Minute Meals 2

• 12 ounces refrigerated fettucini, about 1 1/3 (9-ounce) package, Buitoni
• 3 tablespoons extra virgin olive oil, Bertolli
• 3/4 pound boneless skinless chicken breast, cut into bite-sized pieces
• 1 package (8-ounce) sliced fresh brown mushrooms
• 1 teaspoon crushed garlic, Christopher Ranch
• 2 teaspoons Italian seasoning, McCormick
• 3 cups baby arugula, Fresh Express
• 1 can (15-ounce) diced tomatoes with basil and oregano, S&W
• 3 cups white wine
• Shredded Parmesan cheese, DiGiorno

1. In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high heat and add chicken, mushrooms, garlic, and Italian seasoning. Cook and stir until chicken is cooked through and mushrooms have released their juices, about 8 to 10 minutes. 2. Add arugula and cook and stir until wilted. Add tomatoes and wine. Bring to a boil, reduce heat, and simmer for 4 to 5 minutes. Drain pasta and toss with chicken mixture. Serve immediately with shredded Parmesan cheese.

• Yields: 4 servings
• Preparation Time: 20 minutes