Creamy Chicken Pasta

The title of this dish should be “Marscapone Creamy Wild Mushroom and Chicken Pasta”. Doesn’t that sound more interesting?

This is from Cooking Light, January 2013. I didn’t get a picture of it but I wanted to add it to my blog because I’ll be making it again for sure. It was incredibly tasty…like lick your dish good.

I didn’t have orecchiette pasta so I used shells. I think it would be good with any pasta. Last note, I could have had this without the chicken and been just as satisfied with the dish. The magic is in the sauce.

  • 9 ounces uncooked orecchiette pasta
  • Cooking spray
  • 12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 cup unsalted chicken stock (such as Swanson), divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup half-and-half
  • 1/3 cup mascarpone cheese
  • chopped fresh parsley, divided
  • 1/2 cup chopped onion
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon chopped fresh thyme
  • 8 ounces chopped wild mushroom blend
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard

Preparation

  1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. Heat a Dutch oven over medium-high heat; coat with cooking spray.
  3. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Add chicken to pan; sauté 4 minutes, turning to brown on all sides.
  5. Combine 1/4 cup stock and flour.
  6. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil.
  7. Cook 2 minutes.
  8. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
  9. Heat a skillet over medium heat; coat with cooking spray.
  10. Add onion and garlic; cook 5 minutes.
  11. Add thyme and mushrooms; cook 8 minutes.
  12. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds.
  13. Add pasta and chicken mixture; toss.
  14. Sprinkle with 2 tablespoons parsley.

Serves 6
Serving Size: 1-1/3 cups
Nutritional Information:

  • Calories 364
  • Fat 14.3 g
  • Satfat 7.1 g
  • Monofat 3.5 g
  • Polyfat 0.5 g
  • Protein 23.2 g
  • Carbohydrate 36.3 g
  • Fiber 2.3 g
  • Cholesterol 67 mg
  • Iron 2.4 mg
  • Sodium 336 mg
  • Calcium 67 mg
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