Pardon my salty language (hey-o, another food pun!), but this was damn delicious! I’m doing a lot of running these days because I’m training for a big race coming up in October (looking at you with Clint Eastwood eyes, Chicago Marathon), so I’m trying to eat a lot of carbs. I was on some other food blogs earlier this week, trying to find some good carby recipes – and I found one for pasta with mushrooms. It sounded a little boring to me, but I started craving shrooms – and I liked the fact that the original recipe called for roasting the shrooms. So I was fascinated and decided to kick the recipe up a notch with some chicken and a modified sauce.
So with all this in mind, I started out by spreading the shrooms out on a pan – drizzled with some olive oil, sea salt and black pepper. Who’s salty now? I baked them for at 375 for about 20 mins, until they had a beautiful dark color.
Then I sauteed some chicken that I had on hand. I happened to have thin sliced breast tenderloins. Not my first choice, but it’s what I had so I dealt with it and it worked out pretty well.
While the chicken was cooking, I boiled some pasta – mostaccioli, which is also fun to say, by the way. So is the title of this post, which is actually ‘Creamy Chicken and Mushroom Pasta’ – ain’t online translators a hoot? I used to reply to all my Evite invitations in Portugese, just for funzies. But I’m getting off-topic here.
In the same pan that I cooked the chicken, I sauteed up some onions and a little garlic til they were sweatin it out a little bit (kind of like me after running about 3 miles, shoooo).
Then I added about a half cup of white wine for a quick deglaze. I let that cook down and then added some vegetable broth I had. Chicken broth would probably be better, but the veggie is what I had on hand. After that bubbled and cooked down a bit, I added some milk to cream it up a bit. Now – you can add real cream here for a richer (i.e. better) flavor, but if you’re watching the old calories, I have found milk with a little cornstarch works just fine, thank you very much. At this point I also added the mushrooms.
The key here is to let the liquid reduce down til it starts to thicken up. The more it reduces, the more thicker it should get. Once the sauce was reduced, I added the chicken and threw it all in the oven and baked it some more, just to let it bubble up, reduce down and come together.
Once I baked it off in the oven, I plated it up, topped it off with some fresh chopped tomato, and voila – time to eat! And we loved it. I got my carbs and a delicious, homemade dinner in about 40 minutes. And who doesn’t like that?! Enjoy and Happy Trails!