- Season chicken with dried basil, salt and pepper to taste.
- In a large saucepan, heat 2 teaspoons of oil over medium-high heat.
- Add chicken and sear on both sides until golden brown, cooked through and no longer pink.
- Remove from pan and set aside.
- Add remaining oil to pot.
- Fry onion and garlic until onion becomes transparent, stirring occasionally, about 2 minutes.
- Add mushrooms and cook for another 3 minutes, then add broth, evaporated milk and milk.
- Bring to a gentle simmer, then add pasta and continue to simmer until pasta is al dente, about 15 minutes, stirring occasionally.
- Stir in Parmesan cheese until melted into sauce, then remove from heat.
- Cut chicken into strips and mix with pasta.
- Garnish with fresh parsley.
Serves 6.
Approximate Nutrient Analysis per serving (not including salt to taste):
560 calories, 16 g fat, 6 g saturated fat, 125 mg cholesterol, 1000 mg sodium, 64 g carbohydrate, 1 g fiber, 11 g sugar, 38 g protein
