Description
Seared chicken strips are mixed through this Creamy Mushroom Chicken Pasta, all cooked in one pot with garlic, mushrooms and parmesan cheese!
Ingredients
4 chicken thigh fillets boneless skinless
1 teaspoon dried basil
1/4 teaspoon salt to season
1/4 teaspoon pepper to season
1 tablespoon olive oil divided
1 yellow onion medium, chopped
4 cloves garlic minced, or 1 tablespoon minced garlic
1/3 cup dry white wine or chicken stock/broth
8 ounces brown mushrooms sliced
1 quart chicken broth or stock
12 ounce evaporated milk can
1/3 cup milk
1/4 teaspoon salt to taste
1/4 teaspoon pepper to taste
10 ounces uncooked penne pasta just over 4 cups
1 cup parmesan cheese fresh grated
1/4 cup parsley chopped
Instructions
Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
Garnish with fresh parsley and extra parmesan, if desired
Enjoy!
Notes
Light evaporated milk was used in this recipe. You can use full fat if that’s what you have. Also, you can substitute evaporated milk with half and half, or reduced fat cream
- Prep Time: 10 mins
- Cook Time: 50 mins