Directions:
- In a large nonstick skillet, bring the water, wine and bouillon to a boil. Reduce heat; carefully add chicken. Cover and cook for 15 minutes or until a meat thermometer reads 170°. Meanwhile, in a large saucepan, cook pasta according to package directions.
- Remove chicken from the pan, reserving the cooking liquid; set chicken aside to cool slightly. Add the mushrooms, tomatoes and shallots to the cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
- Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Shred chicken with two forks; add to the sauce. Drain pasta; add to sauce. Add the cheese, peas and basil; cook and stir until heated through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.61 Kcal (953 kJ) | ||
| Calories from fat | 51.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 9% | |
|---|---|---|---|
| Cholesterol | 20.17mg | 7% | |
| Sodium | 513.35mg | 21% | |
| Potassium | 603.21mg | 13% | |
| Total Carbs | 27.02g | 9% | |
| Sugars | 13.15g | 53% | |
| Dietary Fiber | 6.36g | 25% | |
| Protein | 14.91g | 30% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 29.7mg | 165% | |
| Calcium | 110.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 86.75 Kcal (363 kJ) | ||
| Calories from fat | 19.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 9% | |
|---|---|---|---|
| Cholesterol | 7.69mg | 7% | |
| Sodium | 195.65mg | 21% | |
| Potassium | 229.9mg | 13% | |
| Total Carbs | 10.3g | 9% | |
| Sugars | 5.01g | 53% | |
| Dietary Fiber | 2.43g | 25% | |
| Protein | 5.68g | 30% | |
| Vitamin C | 4mg | 18% | |
| Iron | 11.3mg | 165% | |
| Calcium | 42.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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