Creamy Chicken and Mushroom Pasta

This creamy chicken and mushroom pasta was adapted from a dish from Cafe Delites.  We had some chicken thighs, mushrooms and leftover cream in the fridge along with some fresh pasta, so David did a quick google search to look for some inspiration and after looking at a couple of recipes we decided we could make a version of this one.

I know what you’re thinking, it’s got cream in it, so it’s not very healthy…however, the base of the sauce is mainly stock and only a small quantity of cream.   If you use a lighter double cream like Elmlea, you’ll reduce the calories even more!

Ingredients

• 4 skinless boneless chicken thighs
• 1 tsp dried basil to season the chicken
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 medium onion chopped
• 4 cloves garlic crushed
• 80ml white wine
• 250g chestnut mushrooms sliced
• 1 litre chicken stock
• 80ml double cream – we use Elmlea to reduce the calories
• 300g uncooked penne or any other shape pasta (fresh or dried)
• 110g fresh grated parmesan cheese

So here goes…

Instructions

Once you’ve prepared the vegetables and seasoned the chicken with salt, pepper and the dried basil, heat 2 teaspoons of the olive oil in a griddle pan or large frying pan over a medium to high heat. Add the chicken thighs and sear on both sides until golden brown – approximately 5 minutes on each side. Remove and set aside.

We used a griddle pan to cook the chicken, so used our casserole dish to continue the recipe – on a medium to high heat, add the remaining oil and then fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes).

Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.

Add the mushrooms and cook for a further 3 minutes, while stirring occasionally.

Then, add the stock and cream, salt and pepper, and bring to a gentle simmer.

Add the pasta and simmer until pasta is al dente, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta), stirring occasionally.

While the pasta is cooking and the chicken has cooled down, slice the chicken into strips. Add to the pasta for the last 5 minutes of cooking, to heat through and also to get the basil flavour through the sauce.

Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken.

Garnish with extra parmesan and freshly ground black pepper.

Most importantly….enjoy! We did…with some slices of garlic bread on the side.

Creamy Chicken and Mushroom Pasta

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 4

Ingredients

  

• 4 skinless boneless chicken thighs
• 1 tsp dried basil to season the chicken
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 medium onion chopped
• 4 cloves garlic crushed
• 80ml white wine
• 250g chestnut mushrooms sliced
• 1 litre chicken stock
• 80ml double cream we use Elmlea to reduce the calories
• 300g uncooked penne or any other shape pasta (fresh or dried)
• 110g fresh grated parmesan cheese

Instructions

 

• Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of the olive oil in a griddle pan or large frying pan over medium to high heat. Add the chicken thighs and sear on both sides until golden brown - approximately 5 minutes on each side. Remove and set aside.
• If you used a griddle pan to cook the chicken, use a large frying pan or casserole dish to continue the recipe - on a medium to high heat, add the remaining oil and then fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
• Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the stock and cream, salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta), while stirring occasionally.
• While the pasta is cooking and the chicken has cooled down, slice the chicken in to strips. Add to the pasta for the last 5 minutes of cooking, to heat through and also to get the basil flavour through the sauce.
• Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken.
• Garnish with extra parmesan and freshly ground black pepper.