Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4 PEOPLE
Get excited because today we will be making this scrumptious chicken mushroom pasta. A delicious pasta recipe with creamy white wine sauce loaded with mushrooms and tender chicken. It is very easy to make and ready in under thirty minutes. If you enjoy easy and quick recipes, I am pretty sure that you’ll love this simple yet impressive chicken mushroom pasta.
INGREDIENTS
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1 tablespoon butter
2-3 boneless chicken breasts, thinly sliced
3 c. sliced mushrooms, (8 ounces)
1/2 c. white onion, chopped
2 tablespoons olive oil, divided
1/2 c. chicken stock
1/2 c. white wine
1/2 c. heavy cream
1 tablespoon water
1 teaspoon corn starch
1 tablespoon chopped fresh or frozen parsley
salt
Pepper
HOW TO MAKE CHICKEN MUSHROOM PASTA
Step 1: Heat 1 tbsp each of oil and butter in a large skillet over medium-high heat. Sprinkle the thinly sliced chicken with salt and pepper. Add the chicken to the pan once the oil is hot, and the butter has melted, then fry for about 2 minutes per side or until browned and completely cooked. Set the chicken aside when done.
Step 2: Add another 1 tbsp oil to the same pan. Add the onion and cook for about 2 to 3 minutes until lightly browned. Then, add the sliced mushrooms and continue to cook for another 2 minutes until soft.
Step 3: Pour in the wine and allow everything to simmer until reduced by half.
Step 4: Now, add the stock along with the cream. Whisk the cornstarch and water in a small bowl until the lumps are gone. Stir this into the sauce and bring to a boil. Then, simmer for another 2 to 3 minutes over high heat, uncovered, until the sauce has reduced and thickened.
Step 5: Return the cooked chicken to the pan and cook for another 30 seconds. Then, add the parsley and stir. To taste, season with salt and pepper.
Step 6: Serve the chicken mushroom sauce over the pasta. Enjoy!
NUTRITION FACTS:
Calories: 348kcal | carbohydrates: 7g | protein: 15g | fat: 26g | saturated fat: 11g | cholesterol: 85mg | sodium: 121mg | potassium: 457mg | fiber: 1g | sugar: 3g | vitamin a: 655iu | vitamin c: 4.3mg | calcium: 33mg | iron: 1mg
Ingredients
- 1 tablespoon butter
- 2-3 boneless chicken breasts, thinly sliced
- 3 c. sliced mushrooms, (8 ounces)
- 1/2 c. white onion, chopped
- 2 tablespoons olive oil, divided
- 1/2 c. chicken stock
- 1/2 c. white wine
- 1/2 c. heavy cream
- 1 tablespoon water
- 1 teaspoon corn starch
- 1 tablespoon chopped fresh or frozen parsley
- salt
- Pepper
Instructions
Step 1: Heat 1 tbsp each of oil and butter in a large skillet over medium-high heat. Sprinkle the thinly sliced chicken with salt and pepper. Add the chicken to the pan once the oil is hot, and the butter has melted, then fry for about 2 minutes per side or until browned and completely cooked. Set the chicken aside when done.
Step 2: Add another 1 tbsp oil to the same pan. Add the onion and cook for about 2 to 3 minutes until lightly browned. Then, add the sliced mushrooms and continue to cook for another 2 minutes until soft.
Step 3: Pour in the wine and allow everything to simmer until reduced by half.
Step 4: Now, add the stock along with the cream. Whisk the cornstarch and water in a small bowl until the lumps are gone. Stir this into the sauce and bring to a boil. Then, simmer for another 2 to 3 minutes over high heat, uncovered, until the sauce has reduced and thickened.
Step 5: Return the cooked chicken to the pan and cook for another 30 seconds. Then, add the parsley and stir. To taste, season with salt and pepper.
Step 6: Serve the chicken mushroom sauce over the pasta. Enjoy!
