Serves 6
Ingredients
1 pound Smart Chicken Tenderloins
4 tablespoons olive oil, divided
4 cloves of garlic, minced
12-16 ounces baby bella mushrooms quartered (or cut into large pieces)
1 cup dry white wine
3 cups water
1 carton of Organic Smart Chicken Classic Chicken Bone Broth
1 pound celantini pasta
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Freshly grated Parmesan cheese
Directions
Season chicken with salt & pepper. In a 5-quart pot or dutch oven heat 2 tablespoons olive oil on medium high heat. Add the chicken tenders and cook until slightly browned on one side. Flip and continue to cook until they are cooked through. Remove to a plate and keep warm. Allow the pan to cool slightly and add the remaining 2 tablespoons of oil, minced garlic, and mushrooms to the pot over medium low heat. Stir until garlic is golden and fragrant and mushrooms have begun to soften and release some liquid. Stir in the wine and increase the heat to medium-high. Simmer until the wine is reduced by half.
Stir in the water, bone broth, pasta, and 1/2 teaspoon salt and bring to a rapid simmer. Continue to simmer vigorously, stirring often, until the pasta is tender and the liquid is absorbed. About 10-15 minutes. Remove from heat, stir in parsley, and adjust salt and pepper to taste. Serve immediately with grated parmesan cheese.