Let’s talk dinner. What are you having tonight? Do you know yet? Do you not wake up at 6am automatically thinking of food? I do. Is that weird?
I wake up thinking of different types of pasta, the little dark chocolate coconut chewies in the bulk bin at the health food store and how great it would be if someone had a thick slice of sourdough toast topped with blood orange-carrot marmalade waiting for me with a cappuccino right by my bed….but doesn’t everybody?
For the past two nights, I’ve been eating my weight in this super easy pasta dish! I love it partially because of the BOW-TIES! They’re fun.
But also because of the creamy mushroom and chicken sauce! I don’t know about y’all, but I looooove me some mushrooms. And I’m go glad to date someone that shares that love. Just last week around 6pm, I got a call from Adam that went something like this:
Adam: “Hey dear! You’ll never guess where I am right now!”
Adam: “The mushroom stand in the ferry building! They have those hen of the wood mushrooms we love so much. I bought a big bag of them and am going to saute them up with salmon for dinner.”
Me: “I love you.”
Adam: “I love mushrooms. I mean you!”
When a guy knows about and loves hen of the wood mushrooms, he’s a keeper.
These mushrooms are not hen of the wood. They are sliced cremini from Trader Joe’s. Some of us don’t have access to the mushroom stand in the ferry building on a daily basis.
I made a flavorful sauce with the mushrooms, CREAM, beef broth (you could use chicken), shallot and garlic. Then I added some chicken, pasta and cheese. Still with me?
The whole thing came together in only 15 minutes and tasted even better leftover the next day. Don’t ya love that?
And with that my sweet friends, dinner is served. I think you’re gonna love it.
PS: the winner of the 360 Cookware Giveaway is comment number 1036—Nicole! Congrats, Nicole! Please email me to claim your prize. And thank you to all of you for providing such constructive giveaway feedback—especially those of you that took the time to email me your thoughts! It seems like the general consensus is that the majority of you like cool free stuff as long as it doesn’t take over the blog or get all weird and random. My thoughts exactly.
Creamy Chicken and Mushroom Pasta Skillet
serves 4 generously
8 oz dry farfalle pasta (bow-ties)
1 lb boneless, skinless chicken breast, cut into bite-sized cubes
1 shallot, minced
1 tsp minced garlic
1 tbsp oil
20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)
1/2 cup beef or chicken broth
1/2 cup cream
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Parmesan cheese (or to taste)
fresh minced parsley for serving
Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through. Remove chicken to a plate and drizzle in a teeny more oil in your pan. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy—about five minutes. Then, slowly stream in the broth and cream. Add the chicken back to the sauce and bring to simmer for a couple minutes.
Cook the pasta in boiling salted water. Drain and add pasta to the sauce. Add the salt, pepper, parmesan cheese and parsley. Serve.
15 minutesPin It