Penne With Chicken Wild Mushrooms And Peas Food

PASTA WITH CHICKEN PEAS & MUSHROOMS

Steps:

• In a large pot of water, add 2 teaspoons of salt to the water and raise the heat.
• In the meantime, do the prep work for this dish.
• In a large (12-inch /5 Qt.) round skillet. Heat olive oil and butter together until butter is melted, on medium heat.
• Add chopped onions, garlic slices, and crushed red pepper. Sauté until onions are softened.
• Add chicken pieces and gently stir. Cook chicken for 3 to 5 minutes, until chicken, is fully cooked.
• Next, pour in 1/2 cup of white wine. Simmer and cook until the wine has reduced.
• Then add in the baby peas, sun-dried tomatoes, fresh parsley, and mushrooms and cook for 5 minutes. Then pour in the chicken stock.
• Lower the heat and simmer, uncovered for a few minutes until the mushrooms and peas have softened and tender to the bite, about 4 to 6 minutes. Turn off the heat.
• In a large pot of boiling water, add 1 teaspoon of salt to the water. Toss in the Farfalle pasta and cook according to the directions on the box, approx. 7- 9 minutes, until the pasta is al dente.
• Using a large slotted spoon, carefully take the pasta from the water and allow to drain, then transfer the pasta to the skillet with chicken and vegetables.
• Turn on the heat once again under the skillet.
• Pour half & half into the skillet and simmer on low heat for about 1 minute, stirring the entire mixture.
• Taste the cream sauce and adjust the seasonings with salt and fresh cracked black pepper to taste.
• Stir in 1/4 cup of grated Parmesan cheese on top and serve immediately.
• Serves 6

ONE-POT CREAMY CHICKEN AND MUSHROOM PASTA WITH PEAS

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and mushrooms and saute for 7-8 minutes, until onions are tender and the mushrooms have released most of their liquid.
• Add garlic, salt and pepper and saute for another 30 seconds.
• Add pasta and chicken broth and bring to a boil.
• Cover, reduce heat to medium-low and cook for 8-10 minutes, until most of the liquid is absorbed and the pasta is nearly cooked. I lift the lid and stir it once or twice during the cooking time so the pasta gets moved around and can cook evenly.
• Add cream cheese and mozzarella cheese and stir until melted and well combined. You can add an extra splash of chicken broth if needed to get everything to mix well.
• Add thawed peas and shredded chicken and stir to combine. Turn off heat, cover and let sit for a few minutes.
• Taste and adjust seasonings.
• Serve with fresh chopped parsley and Parmesan cheese (if using).

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

Steps:

• Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
• Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
• Photography by Antonis Achilleos

PENNE WITH MUSHROOMS AND CARAMELIZED GARLIC TOPPED WITH PARSLEY

Steps:

• Saute the diced garlic in a pan with olive oil. When slightly brown add the mushrooms and continue to saute. Cook the pasta and drain well. Add the mushroom saute and top with chopped parsley. Serve.