creamy mushroom chicken pasta
Seared chicken strips are mixed through a super creamy pasta, cooked in the one pot with white wine,
Servings: 4
Calories: 343kcal
Equipment
- skillet
Ingredients
- 2-3 boneless chicken breasts thinly sliced
- 1/2 cup white onion chopped
- 2 cups sliced mushrooms
- 1 Tbsp butter
- 2 Tbsp olive oil divided
- salt
- pepper
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp corn starch
- 1 Tbsp water
- 1 Tbsp chopped fresh or frozen parsley
Instructions
- Cook pasta per instructions, al dente. Drain and cover to keep warm.
- Meanwhile, combine the ingredients for chicken seasoning in a small bowl.
- In a large skillet, over high heat, heat oil. Once hot, add chicken and sear 2 minutes per side, until crispy. Turn down heat to low, cover skillet and cook another 5 minutes. The chicken will become tender.
- Transfer chicken to a plate and cover to keep warm. Once chicken cools a bit, slice into thin strands or cube.
- In the same skillet, over med/high heat, sauté sliced mushroom with 1 Tbsp butter, lightly season with salt and pepper.
- Add garlic, 3 Tbsp butter and sliced chicken to mushrooms, cook for another minute.
- Add broth, heavy whipping cream, parmesan cheese, hot sauce and seasonings for the cream. Stir until well incorporated and cook over medium heat until sauce thickens, continue stirring as needed.
- Add cooked pasta to skillet, mix and bring to a simmer, cook another minute.
- Serve immediately.
Nutrition
Calories: 343kcal | Carbohydrates: 7g | Protein: 15g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 120mg | Potassium: 381mg | Fiber: 1g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg