Source: Parents Magazine


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Heat the oven to 350°F and bring a large pot of salted water to a boil.

  • Heat the olive oil in a large skillet over medium heat. When it's hot, add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add the mushrooms, sprinkle with salt, and continue cooking until they release their liquid and it evaporates, about 8 to 10 minutes.

  • While the mushrooms cook, put half of the walnuts on a baking sheet and toast them in the oven until just fragrant, about 6 minutes; set aside.

  • Add the pasta to the water and cook until just tender but not soft. Finely chop the remaining walnuts. Once the mushroom liquid has reduced, add the chopped walnuts and chicken to the pan. Drain the pasta, reserving 1 cup of the cooking water, and add the pasta to the skillet. Toss the pasta with the mushroom mixture and add cooking water as needed to moisten everything. Add the toasted walnuts and parsley, toss again, season with salt and pepper, and serve garnished with Parmesan. Squeeze lemon wedges over to serve.

Nutrition Facts

471 calories; fat 21g; cholesterol 36mg; saturated fat 4g; carbohydrates 48g; mono fat 8g; poly fat 9g; insoluble fiber 4g; sugars 3g; protein 24g; vitamin a 340.1IU; vitamin c 17.1mg; thiamin 0.6mg; riboflavin 0.6mg; niacin equivalents 9.1mg; vitamin b6 0.4mg; folate 165.3mcg; vitamin b12 0.2mcg; sodium 236mg; potassium 483mg; calcium 111.1mg; iron 3.4mg.