Creamy Chicken and Mushroom Pasta CBC Best Recipes Ever Recipe
Ingredients
12 oz (340 g) boneless skinless chicken breasts
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) olive oil
12 oz (340 g) cremini mushrooms, sliced
4 fresh thyme sprigs
1 cup (250 mL) sodium-reduced chicken broth
1/3 cup (75 mL) whipping cream, 35%
1/4 cup (60 mL) fresh parsley, chopped
1 tsp (5 mL) Dijon mustard
12 oz (340 g) whole wheat spaghetti
1/4 cup (60 mL) parmesan cheese, grated
Coarsely ground pepper, optional
PREP TIME
10m
COOK TIME
22m
TOTAL TIME
32m
YIELD 4
Instructions
Sprinkle chicken with half each of the salt and pepper.
In large skillet, heat half of the oil over medium-high heat; cook chicken, turning once, until no longer pink inside, 10 to 12 minutes. Transfer to cutting board; slice thinly across the grain.
Add remaining oil to pan; reduce heat to medium. Cook mushrooms, thyme and remaining salt and pepper until mushrooms are tender and golden, about 8 minutes.
Stir in broth; bring to boil. Boil for 2 minutes. Stir in cream, parsley and mustard; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Discard thyme.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Reserving 1 cup of the cooking liquid, drain.
Return pasta to pot. Add sauce and chicken; toss, adding as much of the reserved cooking liquid as needed to coat. Sprinkle with Parmesan cheese, and pepper (if using).