UNITS: US METRICS
1 tbsp. olive oil
1 lb. boneless skinless chicken breast, sliced
2 tsp. grill seasoning
1 onion, diced
4 cloves garlic, minced
8 oz. cremini mushrooms, sliced
3 1/2 cups fat free chicken broth
8 oz. high fiber pasta (break spaghetti or linguine in half)
1/2 cup Parmesan cheese
1/4 cup half and half
Salt and pepper
Heat the olive oil over medium high heat. Sprinkle the chicken with grill seasoning. Add to the pan and cook for 5-7 minutes until cooked through and lightly browned. Remove and set aside.
Add the onions, garlic, and mushrooms to the pan. Cook for 4-5 minutes until mushrooms are becoming tender. Stir often so the garlic doesn’t burn.
Add the chicken broth and bring to a boil. Add the pasta and simmer for 12-15 minutes until pasta is tender and has absorbed most of the liquid. Stir as needed, especially as the liquid is absorbed more. Add extra liquid if needed.
Stir in the Parmesan cheese and half and half. Then stir in the chicken. Season with salt and pepper. Let rest for 5 minutes for the sauce to thicken.