Jun 16 2009
Chicken Pasta with Mushroom and White Wine Cream Sauce
This recipe can be made as a pasta or sometimes I just use the sauce on top of some grilled chicken with a side salad and roasted tomatoes on the vine.
One box penne pasta
2-3 chicken breasts
4 oz. heavy whipping cream
1 can chicken broth
4 to 6 oz. of sliced mushrooms (fresh)
Thyme
White wine
butter
flour
olive oil
*Please note that these are all estimates as I usually just eye ball the ingredients.
Boil the penne as directed on the box. Meanwhile heat 2 tbsp butter and 2 tbsp olive oil in a saute pan. Cook the chicken, season with Italian seasoning, S&P, until no longer pink. Remove the chicken from the pan. Add 2 to 3 more tbsp butter and olive oil if needed. Saute the mushrooms for 3 to 4 minutes. Add 2-3 tbsp flour and let cook for one minute. Add about 1/2 cup white wine, 2 cups chicken broth and 1/2 cup cream. Season with thyme. Add chicken to sauce and cook until you get the consistency you desire. Toss with the pasta. Top with fresh parsley and parmeasen.
Related posts:
