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+ servings

Roasted Mushroom, Tomato and Chicken Pasta


  • 1 lb fresh mushrooms, washed, stemmed and sliced
  • 8 oz grape or cherry tomatoes, halved
  • ½ onion, sliced
  • 4 -5 cloves garlic, thinly sliced
  • 1 Tbsp dried oregano
  • 6 oz whole grain pasta (or pasta of your choice)
  • ¾ - 1 lb chicken tenders, halved lengthwise, then halved crosswise
  • 1 tsp thyme
  • 1 tsp rosemary
  • pinch of red pepper flakes, optional, but nice if you like a touch of heat
  • 1 cup feta cheese, crumbled
  • 1 cup Parmesan cheese, grated
  • ½ cup low-salt chicken broth
  • ¼ cup dry white wine
  • 2 Tbsp capers
  • 1 (15 oz can) white kidney beans (optional)


  • Roast the Mushrooms and Tomatoes
  • Preheat the oven to 450° F
  • In a medium-sized bowl add the tomatoes, mushrooms, onion, garlic, oregano, 3-4 Tbsp olive oil, a strong pinch of fine grain sea salt + freshly ground black pepper
  • Line a baking sheet with foil (or parchment paper) and spread the sliced mushrooms and tomatoes in an even layer
  • Roast 25-30 minutes, or until the mushrooms are light brown and the tomato skins have begun to split

  • Pasta
  • Meanwhile, cook the pasta according to the package directions until it's tender, but still firm to the bite; drain and let stand in a colander

  • Chicken
  • Season the chicken with a pinch of sea salt and freshly ground black pepper
  • In the same pot you used to cook the pasta, heat the remaining Tbsp oil over medium-high heat.
  • Add the chicken to the pot and saute until brown and cooked through (~ 5 - 8 minutes)
  • Lower to the heat to low or simmer
  • Add roasted mushroom and tomatoes mix to the pot. Add the pasta, feta, Parmesan, chick broth, capers and wine; toss
  • Simmer, stirring occasionally (so the cheese doesn't clump), until the dish is heated through and the sauce has coated the pasta (~ 4-5 minutes).