Ingredients
• 450g whole-grain pasta
• 2 tablespoons olive oil
• 250g boneless, skinless chicken breasts, cut up
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 250g mushrooms, quartered
• Salt and black pepper to taste
• 1 pint cherry tomatoes, halved
• 1/2 cup low-sodium chicken broth
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh parsley
Method
• Cook the pasta according to the package directions; drain and return it to the pot.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes; transfer to a plate.
• Add the olive oil, onion, and mushrooms to the skillet; season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until tender, 4 to 6 minutes.
• Return the chicken to the skillet, add the tomatoes and broth, and cook until the sauce has thickened, 3 to 4 minutes.
• Add the chicken and vegetables, Parmesan, and parsley to the pasta and toss to combine.