Creamy Mushroom Chicken Pasta
Photo by Klaus Nielsen
This is an easy recipe that you can prepare the day before. I would make the chicken and mushroom sauce and refrigerate and make the pasta the next day.
Ingredients:
2 yellow onions, chopped finely.
250 grams white mushrooms, sliced
250 grams brown mushrooms, sliced
1 kilo of skinless boneless chicken breasts, cut into cubes.
250 ml cooking cream
2 teaspoomns of salt
1/2 teaspoon of white pepper
1 1/2 teaspoons of Italian herbs
450 grams pasta of your choice
Directions:
Sauté the onions in some olive oil until golden.
Add the mushrooms and sauté until soft.
Add the cream and let simmer slightly.
Add to blender or food process and blend until smooth.
I added some of the pasta water until I got it to the consistency I was looking for. I would say I added two cups.
Add about 1 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon Italian Herbs
In a separate pot, add some olive oil and the chicken. On high heat stir constantly until almost done. When the cubes are smaller they will cook quickly. When the cubes are bigger you will need to let it cook for a while stirring ocassinally. The key to juicy chicken is high heat and stirring constantly, you want the chicken to cook quickly without letting the juice out. Thats why I don’t cook it with the mushrooms.
Ad the remaining spices and salt to the chicken and set aside.
If I’m not using the chicken immediately, I like to put the chicken in glass bowl and let it cook so it doesn’t continue to cook in the pot.
While the mushrooms are cooking add water and salt to a big pot and let it boil, then add your pasta of choice and cook until your preference. I prefer it al dente.
Pour out the pasta water and pour the mushroom sauce onto the pasta. Mix well until all the pasta is covered in sauce.
Then, add the chicken and mix.
Serve immediately.