Weeknight pasta dishes are great for two reasons. They are easy to prepare and they make large amounts of food that make excellent leftovers the next day. If you are a mushroom fan, this dish is for you. Combining your favorite mushroom with a creamy herb sauce, tender chicken and your favorite pasta noodle makes a meal that you will be happy to eat again the next day.
My Mom and I like using bucatini for our noodle and baby bellas for our mushroom, but feel free to use your favorite mushroom and pasta combination.
Chicken Mushroom Pasta
2 pounds boneless skinless chicken breasts
6 tablespoons unsalted butter
1 cup yellow onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon fresh thyme, chopped
1/2 cup fresh flat leaf parsley, chopped, plus additional for garnish
5 cups sliced mushrooms (use your favorite type)
1 tablespoon flour
1/2 cup chicken stock
1/2 cup heavy cream, room temperature
1/2 cup Parmesan Cheese, grated, plus additional for garnish
1 pound bucatini pasta (or linguine), cooked and drained
salt and pepper
Cut chicken into bite size pieces or strips. Season with salt and pepper.
In a large saucepan over medium heat, melt butter and sauté chicken pieces until all sides begin to turn golden brown. Remove chicken from pan. Add onions, garlic, thyme, and parsley. Cook over medium low heat until onions turn translucent, stirring occasionally. Add mushrooms. Increase heat to medium. Stir frequently and cook for about 5 minutes or until mushrooms are tender. Add flour to pan and stir continuously for a minute. Add stock and cream. Stir until a sauce forms around the mushrooms.
Lower heat and add chicken pieces and Parmesan Cheese. Add salt and pepper to your taste.
Pour sauce over cooked pasta and garnish with extra cheese and chopped parsley or other fresh herbs.
chicken, easy dinner, pasta
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