Creamy Chicken and Mushroom with Pasta

When K makes dinner requests, I try to accommodate him. Sometimes he’s specific, like with wanting salisbury steak, but sometimes he is more open-ended, like “chicken with some sort of Alfredo sauce”. Then after finding a recipe with cream and mushrooms, he decided he wanted mushrooms, too, but more cheese and less cream. Apparently I have “made creamy pasta sauce dishes” before, and I was supposed to combine all of this into something yummy. I think I handled the task well, even though I kind of made it up as I went. You could alter bits of it to suit your tastes, but I do recommend the mushrooms. They added a rich deep flavor that countered the creamy sauce.

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If you are a vegetarian, you could probably substitute vegetable broth for the chicken, and replace the meat with a different protein (more cheese, tofu, etc.). We used a whole wheat pasta because we love the extra taste that comes from it, but you can use whatever style or size you like best. An alternative method to cooking the chicken on the stove would be to start it in the pan for browning, then finish cooking in the oven.

Directions for Creamy Chicken and Mushroom with Pasta 

  • Oil/butter/margarine (use whatever you like for this recipe)
  • 1 medium onion, chopped (about 3/4 cup)
  • 8 ounces mushrooms, sliced
  • About 1 cup flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1-2 pounds chicken breasts, sliced as thinly as you can and patted dry with papertowels
  • 1 cup chicken broth
  • 1/4 cup white wine (optional)
  • 1-2 cups milk (see recipe)
  • 1 egg (pull out of the refrigerator when starting the recipe)
  • 1/3 cup grated Parmesan cheese (optional)
  • 8 ounces pasta

Start by preparing the water for pasta. Depending on your pasta, you should start cooking it around the time you are finishing the chicken. Drain it and set aside until ready to use. Stir together the flour, Italian seasoning, and paprika in a bowl. Toss the chicken pieces to coat them evenly. Add more flour/seasoning as needed. Then, heat some oil in the bottom of a heavy-bottomed pan over medium heat. When the oil is shimmering (or the butter melted), add the onions. Saute for a few minutes to soften slightly.

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Then, add the mushrooms.

I like how they get all small when they cook down.

I like how they get all small when they cook down.

Cook these to brown them, about 5-10 minutes. Remove the mushrooms and onions from the pan and set aside in a bowl.

Add extra oil as needed to the pan before browning the chicken. Be sure to go in batches so that the chicken will get a nice coating, and not just steamy. Cook the chicken through for each batch, and set aside on a plate.

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If you are worried about the chicken getting cold, set the oven to warm and place the chicken on a baking dish in there until you are ready. If the pan gets too covered in brown bits as you go, feel free (after removing the chicken) to add half of the chicken broth to the pan, stirring to scrape up the bits. Pour the broth/brown bits into the bowl with the mushrooms.

Just from stirring in chicken broth! Mmmm.

Just from stirring in chicken broth! Mmmm.

When all of the chicken is cooked, add the chicken broth to the pan, along with the wine (if using). Bring to a simmer, scraping the bottom of the pan. Stir in 1 cup of milk and the egg.

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Allow the sauce to thicken as it simmers.

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Add more milk if you would like more sauce. Add the cheese, if using. Stir the mushroom/onion mixture back into the pan, along with any juices you added to it. Then, stir in the pasta.

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Serve with the chicken on top.

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Directions for Creamy Chicken and Mushroom with Pasta (without pictures)

  • Oil/butter/margarine (use whatever you like for this recipe)
  • 1 medium onion, chopped (about 3/4 cup)
  • 8 ounces mushrooms, sliced
  • About 1 cup flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1-2 pounds chicken breasts, sliced as thinly as you can  and patted dry with papertowels
  • 1 cup chicken broth
  • 1/4 cup white wine (optional)
  • 1-2 cups milk (see recipe)
  • 1 egg (pull out of the refrigerator when starting the recipe)
  • 1/3 cup grated Parmesan cheese (optional)
  • 8 ounces pasta

Start by preparing the water for pasta. Depending on your pasta, you should start cooking it around the time you are finishing the chicken. Drain it and set aside until ready to use. Stir together the flour, Italian seasoning, and paprika in a bowl. Toss the chicken pieces to coat them evenly. Add more flour/seasoning as needed. Then, heat some oil in the bottom of a heavy-bottomed pan over medium heat. When the oil is shimmering (or the butter melted), add the onions. Saute for a few minutes to soften slightly. Then, add the mushrooms. Cook these to brown them, about 5-10 minutes. Remove the mushrooms and onions from the pan and set aside in a bowl.

Add extra oil as needed to the pan before browning the chicken. Be sure to go in batches so that the chicken will get a nice coating, and not just steamy. Cook the chicken through for each batch, and set aside on a plate. If you are worried about the chicken getting cold, set the oven to warm and place the chicken on a baking dish in there until you are ready. If the pan gets too covered in brown bits as you go, feel free (after removing the chicken) to add half of the chicken broth to the pan, stirring to scrape up the bits. Pour the broth/brown bits into the bowl with the mushrooms.

When all of the chicken is cooked, add the chicken broth to the pan, along with the wine (if using). Bring to a simmer, scraping the bottom of the pan. Stir in 1 cup of milk and the egg. Allow the sauce to thicken as it simmers. Add more milk if you would like more sauce. Add the cheese, if using. Stir the mushroom/onion mixture back into the pan, along with any juices you added to it. Then, stir in the pasta. Serve with the chicken on top.

 

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8 thoughts on “Creamy Chicken and Mushroom with Pasta

  1. This sounds so yummmmyyy!!!
    Going to shop tomorrow for all the goods.
    Had youR Mother in my prayers yesterday.she would be so proud of you.
    Love
    Aunt V

  2. Pingback: 23Paws #8 WMDEED and recipe

  3. Pingback: Settling In | fudgingahead

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