Chicken Mushroom Pasta with Rosa Sauce
This simple Chicken and Mushroom Pasta with Rosa Sauce will quickly become a weekly staple in your house. Just 25 minutes and you've got a delicious pasta dinner on the table!
Ingredients
- 16 ounces dried pasta, I use spaghetti
- 1 tbsp olive oil
- 1/2 cup white onion, finely diced
- 1 cup fresh mushrooms, sliced
- 1 tsp garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 12 ounces chicken breast, cooked, diced or shredded
- 24 ounces marinara sauce
- 1 cup milk
- 1/2 cup parmesan cheese
Instructions
- Set a pot of water to boil and cook pasta to package instructions. Drain and lightly coat in oil to keep from sticking together.
- In a large, non-stick skillet, add 1 tablespoon olive oil and heat on medium high. Add onion and saute for about 2 minutes, until they start to soften.
- Add mushrooms and continue to saute on medium-high heat for four minutes. Season with a sprinkle of salt and pepper, and the garlic powder.
- Add chicken and marinara sauce, bring to a rolling boil.
- Add milk and parmesan cheese, stir until well combined and heated through.
- Serve over pasta.
Notes
- Great for leftovers!
Serving: 1, Calories: 558kcal, Carbohydrates: 60g, Protein: 43g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Cholesterol: 92mg, Sodium: 1263mg, Fiber: 7g, Sugar: 13g
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