Chicken & Mushrooms with Carbonara Pasta

Name: Chicken & Mushrooms with Carbonara Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 Tbsp. (30 mL) margarine, divided; 4 boneless, skinless chicken breasts, (about 1-¼ lbs./ 625 g); 1 package (300 g.) mushrooms, sliced; 2 cloves garlic, chopped; 1/2 cup (125 mL) Knorr® Chicken Broth; 1 package Knorr Sidekicks® Creamy Bacon Carbonara Pasta Side Dish; 1 cup (250 mL) frozen green peas, thawed

Chicken, fresh mushrooms and garlic are blended with carbonara sauce to create a meal that is a good source of iron and ready in 25 minutes.

15 MINS

Cooking Time
10 MINS

Prep Time
4 People

Serves

2 Tbsp. (30 mL) margarine, divided
4 boneless, skinless chicken breasts, (about 1-¼ lbs./ 625 g)
1 package (300 g.) mushrooms, sliced
2 cloves garlic, chopped
1/2 cup (125 mL) Knorr® Chicken Broth
1 package Knorr Sidekicks® Creamy Bacon Carbonara Pasta Side Dish
1 cup (250 mL) frozen green peas, thawed

MELT 1 Tbsp. (15 mL) margarine in large skillet over medium-high heat and cook chicken, turning once, until thoroughly cooked, about 6 minutes. Remove from skillet and keep warm.
MELT remaining 1 Tbsp. (15 mL) margarine in same skillet and cook mushrooms, stirring frequently, until golden. Stir in garlic and cook 30 seconds. Stir in Knorr® Chicken Broth and cook until almost evaporated, about 5 minutes.
MEANWHILE, prepare Knorr Sidekicks® according to package directions, adding peas during last 3 minutes of cook time. Spoon Pasta onto serving platter.
TOP with chicken, mushrooms and juices from skillet; now it's delicious. Dig in!

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	420.0
Calcium (g)	10.0 %
Carbohydrates (g)	34.0 g
Fat (g)	14.0 g
Fiber (g)	3.0 g
Iron (g)	15.0 %
Protein (g)	40.0 g
Saturated Fat (g)	3.5 g
Sodium (g)	660.0 mg
Sugar (g)	5.0 g
Trans Fat (g)	0.0 g

TIP: Try with different varieties of mushrooms like cremini or oyster mushrooms or a combination of different wild mushrooms.Each serving of this pasta provides 2½ servings of vegetables and is a good source of iron. *See Nutrition Information for sodium content.