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Creamy Smothered Chicken and Mushrooms with Pasta

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Rate this recipe 4.6/5 (81 Votes)

Ingredients

  • 4 tablespoons extra-virgin olive, divided
  • 4 tablespoons butter, divided
  • 1/2 cup all-purpose flour
  • 4 chicken breasts
  • 1 medium yellow onion, chopped
  • 1 leek, rinsed, sliced lengthwise and then finely sliced into half circles
  • 1 (4 oz) container baby bella mushrooms, sliced
  • 1 (18 oz) can Progresso Recipe Starters Creamy Portabella Mushroom Sauce
  • 1/4 cup freshly chopped parsley, for garnish
  • 2 pinches coarse salt and freshly ground pepper
  • 3 cloves garlic, minced
  • 1/2 pound angel hair pasta

Details

Preparation time 15mins
Cooking time 45mins
Adapted from tablespoon.com

Preparation

Step 1

1. Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet. Season both sides of the chicken breasts with salt and pepper. Lightly dredge them through the flour, then arrange them in the pan. Brown on both sides, about 7 minutes total. The chicken won't be cooked through. Remove from pan and set aside.
2. Add the remaining oil and butter to the pan. Once the butter is melted, add the onions and leeks. Sauté for 5 minutes. Then add the mushrooms and garlic. Continue to sauté for about 5 more minutes, seasoning with a little salt and pepper.
3. Nestle the chicken (and the accumulated juices) back in the skillet with the veggies. Pour the creamy portabella sauce over the chicken. Cover the mixture, turn the heat to medium-low and simmer for about 12 minutes, or until the chicken is cooked through.
4. In the meantime, bring a large pot of salted water to a boil. Add the angel hair and cook until al dente, 5 minutes.
5. Serve creamy chicken and mushrooms over a helping of the angel hair pasta. Garnish with parsley and eat!

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