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MUSHROOM AND CHICKEN PASTA

February 12, 2014

The other day I was in the mood for something new, something different! I opened the refrigerator took out some ingredients I had and started throwing them in the pot. This was the result... another one of my own creations. The taste of the mushrooms is strong in this dish not only because of the various mushrooms but also from the mushroom broth. Mushroom broth is not easy to come around. I buy the cubes to make the broth from Italy. I've never looked for it at Italian supermarkets but I'm pretty sure you might be able to find it there because Italians use it to make Mushroom Risotto and plenty more yummy dishes. You most definitely can find it on Amazon. So, if you love mushrooms as much as I do, you'll love this recipe!

 

 

Ingredients:

  • 2 boneless skinless chicken breast

  • 1 stick butter

  • 2 cloves garlic

  • 4 big mushrooms of your choice (I used a mix)

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon red pepper

  • 2 tablespoons flour

  • 3/4 cup mushroom broth

  • 1/4 cup sherry

  • 3/4 cup heavy cream

  • 1/2 bunch chives

  • 1 lb penne pasta or pasta of your choice

Directions:

  1. Boil pasta and drain.

  2. In the meantime, chop chicken into small cubes and season with salt, black pepper, and red pepper.

  3. In pot, add butter and chicken and fry till cooked through but not browned.

  4. Once cooked, add garlic and mushrooms. Stir well for one minute.

  5. Add salt, black pepper, red pepper, and flour. Mix well till chicken and mushrooms are fully coated. Add butter if needed so it doesn't stick to pot.

  6. Add mushroom broth and mix well till becomes a little thick from flour.

  7. Add sherry and bring to boil.

  8. Add cream and mix in well.

  9. Add chives. Toss in pasta and serve!

 

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

 

 

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