Pasta with Chicken & Broccoli in a Mushroom White Wine Sauce

Pasta with Chicken & Broccoli in a Mushroom White Wine Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    heads of garlic

  • 1

    tablespoon olive oil, divided

  • 1

    teaspoon Dijon mustard

  • 1

    large chicken breast

  • 1

    lb penne pasta (whole wheat or regular)

  • 1

    head of broccoli, chopped into florets

  • 1

    small onion, diced

  • 8

    oz pre-sliced white or crimini mushrooms, roughly chopped

  • 1

    cup dry white wine (I used Sauvignon Blanc)

  • 1

    cup mushroom broth (I made this from a bouillon cube, but if you can’t find it, you could substitute chicken broth)

  • 1-½

    cups grated sharp white cheddar cheese

  • 1

    tablespoon flour

  • Ground black pepper

  • ½

    cup diced sundried tomatoes (rehydrated if necessary)

Directions

Preheat oven to 350°F. Cut the ends off the two heads of garlic so that the cloves are exposed. Drizzle the exposed cloves with a teaspoon of olive oil, then wrap the heads with aluminum foil and place on a baking sheet. Roast in the preheated oven for about 1 hour. Unwrap and let cool, then squeeze the garlic out of the skin and mash into a paste. Mix the Dijon mustard into the garlic paste. Set aside. Heat a teaspoon of olive oil in a non-stick skillet over medium-high heat. Cook chicken breast in the skillet for about 5-6 minutes per side, until cooked through. Remove from heat and let rest a few minutes before slicing into small pieces. Set aside. Bring a large pot of salted water to a boil. Add pasta and cook for length of time specified on package. Set chopped broccoli in a steamer basket over the boiling water and cover. Steam for about 3 minutes until crisp-tender, then remove from heat. When pasta is finished cooking, drain and set aside. At the same time, heat a teaspoon of olive oil in a large saucepan over medium-high heat. Add chopped onion and mushrooms and cook until soft, stirring often, about 5-7 minutes. Add the roasted garlic paste and stir for about a minute. Add the white wine and mushroom broth and bring to a boil. Let simmer until reduced by about half, about 5-6 minutes, stirring occasionally. Stir in the cheddar cheese until melted. Add the flour and whisk the mixture over low heat, until thickened slightly. Season generously with pepper. Combine the pasta, chicken, broccoli, sundried tomatoes, and sauce in a large pot. Heat briefly over low heat if not warm enough. Serve warm.


Nutrition

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