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Creamy Chicken & Mushroom Pasta
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Source: And She Cooks Too
2 - 2 1/2 cups | dried pasta |
1 large | chicken breast, cut into 1-inch pieces |
2-3 tbs. | Butter |
12 oz. | Mushrooms, sliced |
1 medium | onion, small diced |
¼ | water, (if needed) |
Salt and pepper to taste | |
2 tsp | fresh thyme or 1 tsp dried |
¼ tsp | ground nutmeg |
2 tbs. | Flour |
1 cup (+) | milk or a milk and cream combo |
Bring water to boil and cook pasta according to package time. (Add a pinch of salt to boiling water to flavor pasta). Drain pasta when done and have ready to toss with the chicken and mushroom mixture. Better with a penne, bowtie, etc. Don’t use an angel hair or spaghetti type of pasta.
Heat large skillet on medium heat, add 2 tbs of butter and once it begins to foam/melt add the diced onion, sauté a couple of minutes and add sliced mushrooms, salt and pepper and put on lid to allow the mixture to steam for 5-6 minutes or until the mushrooms have released their moisture. Then add thyme and chicken and replace lid, allowing chicken to steam – stir occasionally and if it begins to dry out, add a bit of water or more butter. Chicken will cook in approximately 6-8 minutes. Remove lid, stir in 2 tbs of flour and, stirring constantly, cook for 1-2 minutes. Then add milk/cream and keep stirring until the sauce thickens. Add nutmeg. Test to see if it needs more salt or pepper.
Toss in pasta and serve.
*Could also use left over chicken, add as it says in the recipe above, then immediately add flour and finish sauce. This will reduce cooking time.
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