Asiago Mushroom Chicken Pasta

Asiago Mushroom Chicken Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_8824
Asiago Mushroom Chicken Pasta
I had some leftover mushrooms, cream and fresh thyme from Thanksgiving so I was looking for something to make that would allow me to incorporate it all and avoid wasting it. Today a cold front blew in so I was thinking comfort food Monday. The Midnight Baker had a recipe that fit the bill.

For mine, I chose to make a pasta dish so I added egg noodles because Jill likes pasta more than she likes chicken. She is funny with chicken. Always poking, pulling, studying it to avoid the “bad bite” For this reason I always trim my chicken really well and often go ahead and cut it up into pieces to make sure I remove anything white. You know that tendon thing that runs right into the large part of the breast?

This was a great dish that I can see making it into my “go to” rotation. Super easy but tastes complicated. The mushrooms and thyme bring a earthiness. The wine brings a little acid along with some sophistication. Then the Asiago and cream make it decadent and creamy. Oh and there is chicken and pasta in it.

IMG_8830
Ingredients:
2-3 chicken breasts
1lbs sliced baby portabella mushrooms
4 cloves garlic, minced
1 shallot
3-4 sprigs fresh thyme

4 Tbsp unsalted butter
½ cup dry white wine or chicken broth
¾ cup low-sodium chicken broth
½ cup heavy cream
½ cup shredded Asiago cheese
½ cup all-purpose flour
½ tsp salt

Egg noodles (optional) or Rice
Parmesan or Asiago cheese for sprinkling
IMG_8821
Directions:
1. Trim your chicken and pound it between wax paper so that the chicken is the same thickness. Cut into bite sized pieces.

2. Dust your cut chicken in the seasoned flour and brown in a medium heated skillet with olive oil and butter. Once browned remove from heat.

3. Cook your shallots, mushrooms and garlic until soft. Your pan will be dry so de-glaze it with the white wine. Also add your stock and thyme and bring to a boil and then reduce to a simmer for about 10mins.

4. Turn your heat to low and add your cream and cheese until it is melted. Nestle your chicken back into the sauce/gravy and let it meld and warm. I added cooked egg noodles to the mixture and let it fully coat everything. You can also serve over rice, pasta, potatoes or simply as is. Top with Parmesan and a few thyme leaves.
IMG_8826

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s