Ingredients
Units
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- 2 teaspoons olive oil
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 8 ounces baby bella mushrooms sliced
- 1/2 small yellow, white, or sweet onion diced
- 2 cloves garlic minced or crushed
- 12 ounces bite-sized pasta uncooked
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 1 teaspoon yellow mustard
- 4 ounces thinly sliced ham chopped
- 4 ounces swiss cheese shredded or finely chopped
Instructions
- In a deep 12″ skillet or wide dutch oven, heat oil over medium-high heat. Add chicken, mushroom, and onion. Stir fry until chicken is mostly cooked through, about 5 minutes. Stir in garlic, and cook one minute longer.
- Add pasta to the pot, and pour in chicken broth. Stir mustard into the water, and pour that into the pot.
- Stir everything together, trying to make sure all pasta is covered with liquid. Bring to a boil. Continue boiling, stirring frequently, for the recommended cooking time on the pasta directions.
- Reduce heat to low. Stir in ham and cheese, and continue cooking, stirring almost constantly, until cheese is melted (approximately 3 minutes). Serve immediately.
Notes
- If you would like breadcrumbs on top of this pasta dish, stir together 1/2 cup breadcrumbs and 2 tablespoons melted butter. Sprinkle buttery breadcrumbs over the top of the pasta in the skillet. Place pan under hot broiler for 3-5 minutes to brown breadcrumbs. Keep a close eye on the dish while broiling to avoid burning the top. (This step requires an oven-proof skillet!)
- When reheating leftovers, add 1-2 tablespoons of water or milk per serving to loosen up the sauce.
- Prep Time: 5
- Cook Time: 25