Chicken and mushroom pasta
Again, while we haven't been cooking much of anything new or exciting to share with you lately, we did attempt to use up a couple of cups of pasta and a few shallots in the pantry and some chicken in the freezer. The result was this chicken and mushroom pasta in white-wine sauce.
It was a delicious and easy meal, although we did make some substitutes. We were out of garlic so we used shallots, and we were out of chicken broth so we just added more wine, giving it a really good tangy sauce flavor. We kind of threw this together on a whim, but it pleasantly surprised us both, making a great easy meal for a stormy Monday. The next time, when we actually have all the ingredients it calls for, I would make this with lots of garlic, and possibly throw in some other veggies such as asparagus or green beans to add variety. Regardless, we'll definitely make it again.
Moving and closing dates are looming closer, so be patient with me as I try (often unsuccessfully) to keep up with the blog. I promise, once I'm let loose to decorate the new house, you'll be inundated with before-and-after content and be begging me to stop.
E & B
Chicken and mushrooms in garlic white wine sauce
2 cups twirly pasta (or your pasta of choice, or your amount of choice - we were trying to use up stuff in the pantry)
1 pound boneless, skinless chicken breasts
1 teaspoon flour
Salt and pepper
Italian herbs, or seasoning of your choice
2 tablespoons olive oil, divided
1 tablespoon minced fresh garlic (we were out of garlic, so we used shallots)
1 (8-ounce) package of pre-sliced mushrooms (or slice them yourself. do what works)
1/2 cup dry white wine
1/2 cup chicken broth (we didn't have this, so we just poured in more wine)
1 teaspoon chopped fresh tarragon (we substituted a pinch of dried thyme and sage)
1/4 cup shaved Parmesan cheese
Cook noodles according to package; keep warm.
Cut chicken into one-inch pieces. Season chicken with salt, pepper, and Italian herbs to taste.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add chicken to the pan; saute 4 minutes or until browned.
Remove chicken from pan.
Add garlic, tarragon (or whatever) and mushrooms to pan.
Saute for 3 minutes or until liquid evaporates and mushrooms darken.
Add white wine to pan; cook 1 minute, stirring constantly.
Add flour and cook 1 minute, stirring constantly.
Stir in broth (or more wine), add salt and pepper, and cook 1 minute, or until slightly thick.
Return chicken to the pan.
Cover and simmer for 2-3 minutes, then uncover and cook 1 minute or until chicken is done.
Stir in cooked noodles and cook until thoroughly mixed and heated.
Stir in Parmesan cheese, and serve.
This turned out to be not as bad as we predicted. We estimated it at 4 servings, which resulted in 362 calories per serving, but we think it's made at least 5, maybe 6 (I tend to not eat as much as a typical "serving" so sometimes meals last longer for us). Just use your common sense and eat in moderation.
Leave a Reply.