Chicken Mushroom Pasta
I love the flavor that mushrooms bring to an Italian pasta recipe and Italians love their mushrooms. Portobello's and Porcini's not to mention the other hundreds of varieties of edible mushroom.
Baby bella's have become more prominent in specialty stores. They have the same rich flavor and the mushroom itself, because it's smaller if more dense. This allows it to brown so nicely adding amazing color as well as flavor to this Chicken and Pasta Recipe.
Browning mushrooms is always better in butter. (Hey that rhymes!)
Chicken and Mushroom Pasta Ingredients:
1 lb of Chicken Breast diced
2 lb of Baby Bella's sliced
1 lb of Gemelli pasta cooked al dente
4 cloves of garlic thinly sliced
2 Tbsp of butter
Chopped Italian Parsley
Olive Oil
Splash of White Wine
Grated Parmigiano cheese
Salt and Peper to taste
Chicken and Mushroom Pasta Preparation:
Begin by melting the butter in a large saute pan on medium heat. Brown the mushrooms first. when they are completely browned add the sliced garlic and mix with a wooden spoon to avoid burning. Splash with White Wine if needed.
Allow the wine to evaporate.
When the garlic is nice and tender toss in the diced chicken. This will cook fairly quickly because the pieces of chicken are small. Now is a good time to drain your pasta.
Remove the pan from the heat and add the pasta directly to the pan and grate the cheese on top. Quickly stir with your spoon and serve onto a plate.
Extra Olive Oil or grated cheese is not only accepted but welcomed!!!
If you know of a great restaurant that serves your favorite Chicken and pasta recipes, share it with us here!