Creamy Mushroom and Chicken Linguine
Ingredients
linguine pasta
2 chicken breasts
EVOO
2 garlic cloves, minced
handful of button mushrooms (maybe around 8-9), sliced
1/2 small white onion, diced
1 chicken bouillon cube, crumbled
1/2 cup water
1 cup heavy cream
3/4 cup milk
green onions, chopped
1. Cook pasta according to directions on package. Drain.
2. Season chicken breasts to your own desire (For this recipe, we usually season with pepper, montreal chicken spice, and lawrys seasoning salt). Heat EVOO in large skillet and cook chicken, approximately 6 minutes each side. Remove chicken from pan and place aside, covered. Drain most of the liquid from pan.
3. In the same pan, sautee garlic, mushrooms, and onion for about 3 minutes.
4. Add the chicken bouillon cube and water. Stir until the bouillon cube is completely dissolved. Bring to a boil and simmer uncovered for 8 minutes.
5. Add the cream and milk. Heat until sauce warms through and reduces slightly. After the heat is turned off, add in a handful of chopped green onions for a nice pop of color and added flavor.
6. Combine pasta noodles and sauce. Serve one portion of noodles onto a plate and add chicken breast on the side.
Bon appetit!
This sauce is incredible. I could happily eat this as just a pasta dish, in fact, I often eat only half of my chicken breast. We add in the chicken breast to beef this recipe up for Shea. The last few times we went grocery shopping, they didn't have linguine noodles so I substituted penne pasta. I knew I needed a pasta that could stand up to the heaviness of the sauce. Shea and I both preferred the penne pasta instead of the linguine noodles, so I will probably be making this with only penne from here on out.
3 comments:
Yes, Penne all the way. The linguini noodles are so big that when you wrap a forkful, you can't mix it with the toppings. This creates either imperfect bites or a need to cut up the pasta six year old style, which I try to avoid as a matter of pride.
I think I am going to try this one. Mushrooms, garlic, and cream? That sounds delicious!
You won't regret it!! I think this might be my favorite recipe I've posted thus far. Every stinkin' time, it becomes a plate lickin' finger lickin' bowl lickin' experience. Let me know how it turns out!
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