Pasta with Chicken & Mushroom Saute
Author: Curtis Aikens
Recipe type: Main, Entree
Prep time:
Cook time:
Total time:
Serves: 2-4
A hearty, healthy main dish that can be modified to fit your dietary needs.
Ingredients
- 4T. Fleischmann’s Premium Blend (amount can be adjusted according to individual dietary preferences)
- 4T. Fleischmann’s Premium Blend mixed with 2t. Herb de Provence
- 1 small-to-medium onion, halved and thinly sliced
- 1 lb. chicken breast meat cut into ¼ inch cubes
- ½ cup each Shitake, Oyster, Chanterelle mushrooms, thinly sliced (or substitute your favorite domestic or imported mushrooms)
- ¼-1/2 cup premium sherry
- salt and pepper to taste
- 1t. cornstarch blended with 2t. water
- ½ cup half & half (substitute whole or non-fat milk according to dietary preferences)
- ½ grated parmesan cheese
- 1 lb. penne pasta, cooked al dente
Instructions
- Melt 4T Fleischmann’s Premium Blend in a large, nonstick frying pan.
- Add onion, and sauté 1-2 minutes, until translucent.
- Add chicken, sauté 1-1/2 to 2 minutes.
- Add mushrooms and sauté 5-8 minutes, stirring constantly until mushrooms soften and chicken is no longer pink.
- Add sherry, 4T Fleischmann’s Premium Blend mixed with 2t Herb de Provence, salt and pepper.
- Reduce heat, stir in cornstarch paste to thicken.
- In a saucepan, add half & half (or milk) to mushroom sauté.
- Reduce to desired thickness.
- Add parmesan cheese.
- Toss over pasta.
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