Creamy Mushroom Chicken Pasta With Red Pepper And Thyme Food

CREAMY MUSHROOM CHICKEN PASTA WITH RED PEPPER AND THYME

Steps:

• For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
• Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
• When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
• Add remaining tablespoon oil to pan. Add onions and cook until softened.
• Add mushrooms and cook until golden brown.
• Add the red pepper and garlic, stir, and cook for about 2 minutes.
• Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
• Add cream and thyme. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
• Add parmesan slowly, whisking constantly until melted.
• Salt and pepper to taste.
• Add sliced chicken and parsley to sauce, then toss with pasta.
• Serve.

LIGHT CHICKEN WITH MUSHROOM CREAM SAUCE AND RED PEPPERS

Steps:

• Spray a saute pan liberally with cooking spray and warm over medium heat.
• Add red pepper and chicken to pan.
• Sprinkle lightly with season salt.
• Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
• Add sour cream and cream of mushroom soup.
• Cook until heated through and sprinkle with black pepper.
• Serve over pasta.

PASTA WITH MUSHROOM-THYME CREAM SAUCE

Steps:

• **Rehydrate the porcini mushrooms while the mushrooms brown.
• Bring large pot of water to boil (4 quarts water).
• Meanwhile, melt butter in medium saucepan over med-high heat; add in white mushrooms and ¼ teaspoon salt; cook until browned, about 8 minutes.
• While mushrooms cook, pureed rehydrateed porcini mushrooms, 1 cup reserved porcini liquid, half-and-half, soy sauce, thyme, and cornstarch in a blender until smooth, about 30 seconds.
• Stir shallot into saucepan with mushrooms; cook until softened, about 2 minutes.
• Stir in garlic; cook until fragrant, about 30 seconds.
• Stir in sherry and cook until nearly evaporated, about 1 minute.
• Briefly re-blend porcini mixture to dissolve cornstarch; then stir into saucepan and simmer until thickened, about 2 mintues.
• Remove sauce from heat and season with salt and pepper to taste.
• Add pasta and 1 tablespoon salt to boiling water; cook, stirring often, until al dente.
• Reserve ½ cup pasta water, then drain pasta and return to pot.
• Stir sauce into pasta and add reserved pasta water as needed to loosen sauce; serve immediately.

CREAMY MUSHROOM CHICKEN AND PASTA

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.