|Creamy Chicken and Mushroom Pasta||
Great with a salad. Or, for a
What you'll need:
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.