INGREDIENTS:
2 Tbsp. Becel® Original margarine, divided
4 boneless, skinless chicken breasts, (about 1-¼ lbs./625 g)
1 package (250 g) sliced mushrooms
1 clove garlic, chopped
1/2 cup dry white wine
1 package Knorr Sidekicks® Creamy Bacon Carbonara Pasta Side Dish
1 cup frozen green peas, thawed
DIRECTIONS:
1. Melt 1 Tbsp. (15 mL) margarine in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cooked, about 6 minutes. Remove chicken from skillet and keep warm.
2. Melt remaining 1 Tbsp. (15 mL) margarine in same skillet and cook mushrooms, stirring frequently, until golden, about 3 minutes. Stir in garlic and cook 30 seconds. Stir in wine and cook until almost evaporated, about 2 minutes.
3. Meanwhile, prepare Knorr Sidekicks® Pasta –Creamy Bacon Carbonara according to opackage directions, adding peas during last 3 minutes of cook time. Spoon hot Pasta onto serving platter.
4. Top with chicken, mushrooms and any juices from skillet.
*SUBSTITUTION: Use 2 tablespoons (30 mL) balsamic vinegar instead wine.
Source: http://www.knorr.ca/recipes/detail/14493/1/chicken-mushrooms-with-carbonara-pasta
