Pasta with Chicken and Mushrooms

Name: Pasta with Chicken and Mushrooms
Ingredients: 200g short pasta (penne); 150g boneless chicken legs or chicken breast (i used 2 boneless legs); 200g champignon mushrooms; 4 sun-dried tomatoes in oil (optional); 1 large clove of garlic; 1/2 teaspoon oregano (or dried thyme); 30ml dry white wine; 2 tablespoons oil; salt, black pepper; parmesan sauce; 200ml cooking cream; 50g cream cheese; 2 heaping tablespoons grated parmesan; salt

January 7, 2013

Chicken Quick Recipes Cheese Pasta Mushrooms

Recipe: Pasta with Chicken and Mushrooms

What do you do when you only have two chicken legs, a handful of mushrooms and some sweet cream left in the fridge? You quickly run to check if the pasta box, which has been open for a few weeks, is empty or if you're lucky enough and there are still enough pasta at the bottom for two servings. That's how this recipe came together, especially since one of my New Year's resolutions is to be more organized with food and not waste ingredients.

Ingredients

200g short pasta (penne)
150g boneless chicken legs or chicken breast (I used 2 boneless legs)
200g champignon mushrooms
4 sun-dried tomatoes in oil (optional)
1 large clove of garlic
1/2 teaspoon oregano (or dried thyme)
30ml dry white wine
2 tablespoons oil
salt, black pepper

Parmesan sauce

200ml cooking cream
50g cream cheese
2 heaping tablespoons grated parmesan
salt

How to prepare pasta with chicken and mushrooms

Bring plenty of salted water to boil. When the water boils, add the pasta and cook according to package instructions.
Fry the chicken cut into thin strips in hot oil until it starts to brown lightly. Season with salt and black pepper. Remove with a spatula to a plate.
In the same pan, fry the sliced garlic and sliced mushrooms. Sprinkle with oregano, salt and black pepper while sautéing. When lightly browned, deglaze with wine and cook until the wine has almost completely evaporated. Transfer to the plate with the chicken.
Chop the sun-dried tomatoes into small cubes and add to the plate with chicken and mushrooms.
In the pan where you fried the chicken and mushrooms, add the cream and cream cheese. Cook over medium heat until the cheese is completely melted.
Remove the pan from heat and add the parmesan, stirring until melted.
Add the mushrooms and chicken to the sauce (along with all the juice left on the plate) and return the pan to medium heat. Cook everything for another 2-3 minutes. Adjust salt and pepper.
Add the cooked and drained pasta to the sauce and mix well so it absorbs the sauce. Adjust salt.
Serve warm, sprinkled with parmesan and chopped parsley.