Creamy Chicken & Mushroom Pasta
This one pot dish comes together nicely and uses Evaporated Milk instead of Cream, but you'd never know. It was a hit with the entire family.
- 5 chicken thigh fillets, boneless, skinless
- 1 teaspoon dried basil
- Salt and pepper, to taste (seasoning for the chicken)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 1/3 cup dry white wine
- 8 ounces brown or cremini mushrooms, sliced
- 2 (12-ounce) cans chicken broth
- 1 (12-ounce) can evaporated milk
- 1/3 cup milk
- 10 ounces uncooked pasta (Penne or something similar)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup parmesan cheese, grated
- Parsley, optional garnish
Preparation time 10mins
Cooking time 50mins
Adapted from cafedelites.com
Season chicken with basil,salt and pepper. Heat the oil in a large saucepan or pot (I prefer a pot) over high/medium-high heat. Add the Chicken and sear on both sides until golden brown and cooked through. About 5 minutes per side. Remove and set aside; let them sit for a few before slicing them (which will happen eventually).
Add the Onion and Garlic and cook about 3 minutes stirring occasionally, or until the onion becomes transparent. Turn the heat down to medium/medium-low and add the Wine. Allow this to simmer for about 5 minutes, but do not let it thicken... if it starts to thicken move on.
Add the Mushrooms and cook for about 3 to 5 minutes, stirring occasionally. Finally add the Broth, both Milks and the measured Salt and Pepper then bring to a gentle simmer. Add the Pasta and simmer for about 15 minutes, or when pasta is cooked to your liking.
Add the Parmesan and stir until it melts through. Remove from heat and allow to sit for 5 minutes to allow it to thicken. Slice the chicken into strips if you haven't already and stir into the pasta. Garnish with extra Parmesan and Parsley if desired.