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Add a photoServings: 8
Ingredients
- 6 Tbsp. margarine">margarine or possibly light margarine">margarine
- 8 x cloves garlic, chopped
- 2 x (8-oz) containers sliced mushrooms
- 1/2 x rotisserie chicken, skinned and boned
- 1 x (12-oz) can evaporated skim lowfat milk
- 2 Tbsp. finely minced parsley
- 1 lb farfelle (bow tie) pasta Coarse grnd black pepper to taste Grated Parmesan cheese to taste
Directions
- Cook pasta al dente and drain. Pour into a serving bowl and set aside.
- In a large skillet, heat margarine on low heat. Add in garlic and cook over medium heat for 2 min. Add in mushrooms and cook 10 min or possibly till soft. Add in chicken, lowfat milk, pepper and parsley and let simmer for 5 min. Pour over pasta and toss together. Sprinkle with cheese and additional pepper if you like.
- Optional: Roast two whole heads of garlic. Squeeze the cloves out of their skins and toss into the pasta with the chicken and parsley.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 154 | |
| Calories from Fat 108 | 70% |
| Total Fat 12.23g | 15% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 1.56g | |
| Cholesterol 14mg | 5% |
| Sodium 153mg | 6% |
| Potassium 333mg | 10% |
| Total Carbs 7.43g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.57g | 4% |
| Protein 5.17g | 8% |
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