CHICKEN & MUSHROOM PASTA
The pasta cooks right in the skillet along with the chicken, mushrooms and the simmering creamy sauce, saving you time and clean-up!
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle the chicken with Italian seasoning and season as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 5 minutes or until browned.
- Add the mushrooms and garlic. Cook and stir for 3 minutes or until the mushrooms are slightly softened.
- Stir in the soup, water and milk; heat to a boil. Stir in the pasta and lemon juice. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 9 minutes.
- Stir in the Parmesan cheese. Cook and stir for 1 to 3 minutes or until the pasta has reached the desired tenderness. Season to taste and sprinkle with extra Parmesan if desired.
Nutrition Facts :
CHICKEN MUSHROOM PASTA
Creamy Mushroom Chicken Pasta is an easy weeknight meal that is ready in less than 30 minutes! A delicious, creamy white wine sauce loaded with mushrooms and tender chicken.
Provided by Julia Foerster
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry chicken until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.
- In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
- Add white wine to the pan and let simmer until reduced by half.
- Add chicken stock and cream. In a small bowl combine corn starch and water. Stir until starch is completely dissolved then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
- Add the cooked chicken back to the pan and cook for 30 more seconds.
- Stir in parsley and season to taste with salt and pepper.
- Serve over pasta.
Nutrition Facts : Calories 348 kcal, Carbohydrate 7 g, Protein 15 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 85 mg, Sodium 121 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS
Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.
Provided by Mark Bittman
Categories dinner, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
- Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
- Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY CHICKEN, MUSHROOM & PASTA BAKE
This easy, cheesy pasta bake is thick with chunks of chicken breast and a tasty mushroom-tomato combo.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken and mushrooms; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes, pasta sauce, basil and garlic; bring to boil. Simmer on low heat 2 min. or until chicken is done. Add cream cheese spread; cook and stir 2 to 3 min. or until heated through.
- Drain pasta. Add to chicken mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
- Bake 20 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
CREAMY MUSHROOM CHICKEN AND PASTA
I got this from the better homes and garden website.It seems like a good way to use up a rottiserie chicken so I am going to try it at some point so am stashing the recipe here!
Provided by my3girlz
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a large nonstick skillet, melt butter with oil over medium-high heat.
- Add mushrooms, reduce heat to medium and sauté until softened and just starting to brown, 8 to 10 minutes.
- Add cream and simmer over high heat until reduced slightly, about 1 minute.
- Stir in chicken, peas and cheese.
- Remove from heat; salt and pepper to taste.
- Toss with pasta and 2 tablespoons parsley.
- Transfer to a large serving bowl and sprinkle with remaining 2 tablespoons parsley.
- Serve with additional cheese on the side.
Nutrition Facts : Calories 957.1, Fat 46.2, SaturatedFat 22.8, Cholesterol 169.8, Sodium 344.6, Carbohydrate 90.1, Fiber 7.6, Sugar 8.7, Protein 45.8
ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
- Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
- Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
- Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
- Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
- When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
- Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
- Top off with extra parmesan and serve.
- Enjoy!
CREAMY CHICKEN & MUSHROOM PASTA
I love this pasta dish. I just saw a similar recipe in a magazine but minus a few of my inclusions. I think its the mustard that gives this the unique taste. I hope you enjoy it.
Provided by ozzygirl
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until cooked, drain and return to the pan.
- In a large frypan, add olive oil and fry the onion until translucent, add chicken, chilli, basil and oregano and cook until browned. Remove from pan.
- In the same pan add mushrooms and cook until tender.
- Add chicken stock, cream and mustard and return the chicken and onion mixture to the pan.
- Bring to boil. Bring to boil, reduce heat and simmer until chicken is cooked through and the sauce is thickening.
- Add the chicken sauce to the pasta and fold through.
- Top with shaved parmesan cheese.
Nutrition Facts : Calories 759.8, Fat 36.6, SaturatedFat 19.8, Cholesterol 151.1, Sodium 107.3, Carbohydrate 76.5, Fiber 3.9, Sugar 4.7, Protein 30.7
CHICKEN AND MUSHROOM PASTA
Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.
Provided by iewe7726
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and return to saucepan and keep warm.
- Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
- Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
- Carefully add chicken broth and white wine.
- Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
- Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
- Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.
Nutrition Facts : Calories 473.1, Fat 13.2, SaturatedFat 2.9, Cholesterol 78.1, Sodium 474.9, Carbohydrate 53.3, Fiber 8.2, Sugar 3.5, Protein 34
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
- Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
- Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
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- Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 tablespoon butter. Partially cover with lid to keep warm.
- Meanwhile, heat 3 tablespoons oil in a large, high-sided skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3 to 4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 tablespoon oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3 to 5 minutes.
- Add ¾ teaspoon salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8 to 10 minutes. Remove from heat. Add vinegar and remaining 2 tablespoons butter. Fold in chicken, 2 tablespoons tarragon, and remaining 1 teaspoon salt. Top noodles with mushroom mixture and remaining 1 tablespoon tarragon.
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