Let’s Eat | Chicken and Mushroom Pasta

Chicken and Mushroom Pasta

Don’t be intimidated by the many steps this recipe has.  It’s not that hard and totally worth it.  This recipe is in heavy rotation at our house.

Chicken and Mushroom Pasta

Chicken and Mushroom Pasta
Serves: 4-6
  • 1½ pounds Boneless and Skinless Chicken Thighs
  • Salt and Ground Pepper
  • 2 teaspoons Paprika
  • 1 tablespoon Fresh Thyme, chopped
  • ½ cup Flour
  • Olive oil
  • 1 Leek, chopped (white part only)
  • 3 Garlic, chopped
  • 1 tablespoon Fresh Rosemary, chopped
  • ¼ teaspoon Red Pepper flakes
  • 3 cups Crimini Mushrooms, sliced
  • 1 bunch Carrots (1 pound), sliced
  • 2 tablespoons Butter
  • 1 cup Wine (I used Chardonney)
  • 1½ cup Chicken stock
  • 2 tablespoons Balsamic vinegar
  • ¼ cup Parsley, chopped
  • 1 pound Bowtie Pasta
  • ¼ cup Parmesan, grated (optional)
  1. Bring a pot of water to a boil. Add 2 tablespoons olive oil and 1 tablespoon salt.
  2. Season chicken with salt, pepper, thyme and paprika, then dust lightly in flour.
  3. In large saute pan, heat 1 tablespoon oil over medium-high heat, and sauté chicken, until both sides are browned. Remove from pan and set aside.
  4. In same pan, add olive oil and sauté leek, carrots and garlic for 1 minute. Then add mushrooms, rosemary, red pepper flakes, butter, and season with salt and pepper. Sauté for 5 minutes. Then add wine and deglaze pan.
  5. Meanwhile, add pasta to boiling water.
  6. Add stock, and return chicken to large pan. Bring to a simmer, and cook for 10-15 minutes while the pasta is cooking.
  7. Remove the large pan from the heat and stir in vinegar and half of parsley into sauce, and season to taste.
  8. Add cooked pasta, Parmesan (if using) and sauce to a large bowl. Add 1 cup pasta water. Mix to combine
  9. Garnish with remaining parsley. Serve with chicken.






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