Healthy - Chicken and mushroom pasta recipes

Author: Joe Armstrong  

When I’ve had a long day at work, and I’m in need of a steaming plate of uncomplicated unfussy comfort food, my Chicken and Mushroom Pasta recipe is just th Non-marinara based pasta dish found on the web.

Chicken and Mushroom Pasta

Chicken and Mushroom Pasta
Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.
Provided by: iewe7726
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 14
  • 8 ounces penne pasta
  • 1 lb boneless skinless chicken breast, cut into bite-size strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil, divided
  • 3 large garlic cloves, minced
  • 3 cups fresh mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 1 cup cherry tomatoes, halved
  • 1/4 cup basil leaves, shredded
  • 3 tablespoons fresh oregano, snipped
  • 1/4 cup parmesan cheese, grated
  • Calories: 473.1 calories
  • Fat: 13.2 grams
  • Saturated Fat: 2.9 grams
  • Cholesterol: 78.1 milligrams
  • Sodium: 474.9 milligrams
  • Carbohydrate: 53.3 grams
  • Fiber: 8.2 grams
  • Sugar: 3.5 grams
  • Protein: 34 grams
How to cook:
  1. Cook pasta according to package directions. Drain and return to saucepan and keep warm.
  2. Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
  3. Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
  4. Carefully add chicken broth and white wine.
  5. Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
  6. Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
  7. Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.
Notes: Chicken and Mushroom Pasta Recipe, directions Cook pasta according to package directions. Drain and return to saucepan and keep warm. Meanwhile, season …

Pasta with Chicken and Mushrooms

Pasta with Chicken and Mushrooms
Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.
Provided by: Martha Stewart
Total time: 20 minutes
Prep time: 20 minutes
Yields: 4
Number of ingredients: 8
  • Coarse salt and ground pepper
  • 3/4 pound bowtie pasta
  • 1 pound chicken tenders, white tendons removed, halved lengthwise and again crosswise
  • 2 tablespoons butter
  • 1 pound small white button mushrooms, stems trimmed, halved
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup chopped fresh parsley
How to cook:
  1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
  2. Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
  3. Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
  4. Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.
Notes: Chicken Mushroom Pasta Recipe, In a medium bowl, add the oil, garlic powder, dried parsley, dried thyme, fine sea salt, and black pepper. Mix. Butterfly the chicken all the way …

Best Chicken Mushroom Pasta Recipe

Best Chicken Mushroom Pasta Recipe
Chicken mushroom pasta is a delicious, quick, and easy dinner idea. It's made with no cream, and it's one of the best chicken pasta recipes.
Provided by: Alexa Blay
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 17
  • 1 pound boneless skinless chicken breasts (approximately 2 large breasts)
  • 1 1/2 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 3 cups dry penne pasta (300 grams)
  • 2 Tablespoons butter
  • 1 1/2 cups sliced mushrooms (about 6 - 7 mushrooms)
  • 1 medium yellow onion (diced)
  • 2 medium cloves garlic (minced)
  • 3/4 cup milk*
  • 1 cup chicken broth
  • 3/4 cup freshly grated parmesan cheese (plus a bit extra for garnish)**
  • 4 ounces of cream cheese (half a brick, softened, cut into cubes)
  • 1/2 Tablespoon diced fresh parsley (optional, to garnish)
  • Calories: 493 calories
  • Carbohydrate: 45.1 grams carbohydrates
  • Fat: 20.7 grams fat
  • Fiber: 2.2 grams fiber
  • Protein: 30.6 grams protein
  • Serving Size: 1/6
  • Sugar: 5 grams sugar
How to cook:
  1. In a medium bowl, add the oil, garlic powder, dried parsley, dried thyme, fine sea salt, and black pepper. Mix.
  2. Butterfly the chicken all the way through so you have 4 even fillets.
  3. Put the chicken in the bowl with the oil and spice blend and evenly coat.
  4. Heat a large nonstick skillet over medium-high heat, add chicken to the pan and cook for about 3 minutes per side until golden brown, or until the internal temperature reads 165 F on an instant read meat thermometer. Remove the chicken from the pan and set aside. Turn the heat down to just above medium, and add the butter from the mushroom sauce into the skillet now to prevent the remaining spices from burning.
  5. Bring a large pot of salted water to a boil.
  6. When the water is boiling, add the pasta to the boiling water and cook to al dente, according to the package instructions.
  7. When the pasta is finished cooking, drain it in a colander.
  8. Melt the butter in the pan, and then add the mushrooms. Let the mushrooms cook for about 4 minutes on each side before moving or flipping (you want them to be golden and slightly caramelized before adding the onions)
  9. Once the mushrooms are golden brown, add the onions and cook for about 3 minutes,(you can add a little more butter to saute the onions if needed). Next, add in the minced garlic and cook for 2 more minutes, or until aromatic.
  10. Add the chicken broth and the milk and bring to a simmer. Immediately add in the cubed cream cheese and parmesan cheese. Stir continuously until they are fully melted. Continue to simmer to allow the sauce to thicken (this should take around 7 - 8 minutes). Add salt and pepper to taste. *It’s important to only simmer the sauce and not boil it (because boiling milk changes the taste and can cause it to separate).
  11. Slice the chicken into thin strips.
  12. Mix the pasta and chicken into the sauce and garnish with the fresh parsley and extra parmesan cheese and serve.
Notes: ) - Savory, Add mushrooms and cook 5 more minutes (covered). Sprinkle flour over vegetable mixture. Add lemon juice and broth and mix with fork or whisk. Bring the mixture to a boil on medium-high heat and cook a few minutes until thickened a bit, stirring frequently. Lower heat to about 3 and add cream and cooked chicken.

Chicken and Mushroom Pasta

Chicken and Mushroom Pasta
When I’ve had a long day at work, and I’m in need of a steaming plate of uncomplicated unfussy comfort food, my Chicken and Mushroom Pasta recipe is just th
Provided by: Australian Working Mama
Yields: 6 servings
Number of ingredients: 1
  • 200g cooked chicken, shredded. Try leftover chicken from my Perfect Roast Chicken 300g sliced mushrooms 50g butter 1 large white onion diced 1litre homemade chicken stock (made in the same way as my homemade vegetable stock) 1/3 cup of plain flour 1 cup thickened cream 1 teaspoon salt, black pepper, parsley, crushed garlic 1kg any shaped pasta, cooked as per instructions.
How to cook:
  1. First step is to place the water on to boil for the pasta and follow instructions on the packet for cooking whichever shape you might have chosen. Tagliatelle is good and so is spaghetti. More often than not we use penne. It’s my children’s favourite pasta shape and those bite sized pieces are easy to eat!
  2. Whilst the pasta is cooking is the perfect time to prepare your chicken sauce.
  3. Place the diced onion and butter in a hot pan and cook gently until the onion is softened and translucent. The correct terminology is sauté but don’t worry about all that lol. Add the sliced mushrooms and garlic and also cook until softened and the mushroomy juices start oozing out.
  4. Add flour, salt, pepper and parsley and stir about to coat the other ingredients.
  5. Pour the chicken stock in next and stir everything in until the sauce starts going a little thick. Next add the cream. Lastly goes in the cooked shredded chicken. This goes in last as it has a tendency to mush and disintegrate if added too soon. Warm the sauce through for about 2 minutes on the stove and it should be ready to stir your cooked pasta in. Serve with freshly grated parmesan cheese and eat hot.
  6. Relax into a soft comfortable chair with your shoes off and as you eat, feel your worries shrink, and your waistline expand….nah just kidding! It’s all good!
Notes: One Pot Creamy Chicken and Mushroom, Remove and set aside. 2. Add the onions, garlic, and mushrooms to the pan. Cook for 4-5 minutes until mushrooms are becoming tender. Stir often so the garlic doesn't burn. 3. Add the chicken broth and …
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