What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.
Oh, and enjoy!
- 8 ounces small rigatoni pasta
2 tablespoons olive or vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1″ pieces
2 large portobello mushroom caps, sliced
1 onion, halved and sliced
2 red bell peppers, cut into strips
2 cans (10 ounces each) condensed cream of mushroom soup
2 cups chicken broth
2 tablespoons fresh chopped sage
- 1/3 cup (1 1/2 ounces) grated Parmesan cheese
Preheat the oven to 375°F. Coat a 13″ x 9″ baking dish with cooking spray.
Prepare the pasta according to package directions.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, for 8 minutes, or until golden. Remove to a plate and keep warm.
Heat the remaining 1 tablespoon oil in the same skillet. Add the mushrooms, onion, and peppers and cook, stirring occasionally, for 8 minutes, or until soft.
In a large bowl combine the chicken, pasta, mushroom mixture, soup, broth, and sage. Spoon into the prepared baking dish. Sprinkle with the cheese.
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes longer, or until hot and bubbly.