Ingredients

• 2 ½ c. rigatoni pasta (or other tube-shaped pasta)

• 2 tbsp. olive oil, divided

• ¼ tsp. salt

• ¼ tsp. ground black pepper

• 12 oz. skinless, boneless chicken, cut into bite-sized pieces

• 3 cloves garlic, smashed and minced

• 3 c. white button mushrooms, sliced

• 1 medium onion, thinly sliced

• ½ c. low-sodium chicken broth

• ¼ c. dry white wine (or chicken broth)

• 1 c. tomatoes, chopped

• ¼ c. fresh basil, shredded

• 1 tbsp. dried oregano

• ¼ c. shredded Parmesan cheese

Directions

Cook pasta, drain, and set aside.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salt and 1/8 teaspoon of the black pepper on 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 oil to skillet with garlic, mushrooms, and onions. Stir-fry until onions are just tender.

Pour in broth and wine, then bring to boiling. 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 six 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, 22 g protein.