Great with a salad. Or, for a
one-dish meal,
add steamed
broccoli florets
in with the pasta.

2 – 2 ½ 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.


Copyright 2004-2008