- 1 package angel hair pasta
- 1 1/2 pound skinless, boneless chicken breasts, cut into chunks or strips
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- 1/2 pound fresh mushrooms, sliced
- 1 onion, chopped
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon thyme leaves
- Salt and pepper to taste
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
Cook the pasta according to the package directions, omitting any oil and salt; drain.
In a large skillet, cook the chicken pieces in the olive oil and garlic over medium high heat until lightly brown and done, about 7 minutes. Watch carefully, tossing to keep from sticking.
Add the mushrooms, onion, red pepper, oregano, basil, thyme, salt, and pepper, sauteing until tender. Add the peas, tossing until heated. Add the pasta to the vegetable mixture, combining well.
Add the Parmesan cheese, and serve
Notes & Tips:
Instead of basil, oregano and thyme I used a little bit of original Mrs. Dash and tarragon. Also, right before the peas were added I splashed in a little white wine...just cuz. The original recipe calls for linguine, I chose to use angel hair because I thought the pasta would "feel" and taste a bit lighter if I used a lighter pasta. I think I was right about using the angel hair pasta!
300 Calories, 3g Fat, 40g Carbs, 32g protein