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
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