Chicken And Mushrooms In Creamy Sage And Parmesan ... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I came up with this dish when I couldn't make a certain someone's dish from here because she forbade me to substitute an ingredient. LOL I already had chicken thawed and fresh mushrooms. I also had a lot of fresh sage I needed to use up. Read more . Hope you like sage! LOL Ingredients:
4 boneless skinless chicken breasts, cubed |
1 tbls. olive oil, 1 tbls. butter |
sliced mushrooms, i used 6 large white (but use whatever you like) |
1 tsp. minced garlic (or 2 cloves fresh, chopped) |
1/2 chopped onion (approx.) |
2 tbls. finely chopped fresh sage |
1/2 tsp. dried thyme |
1/2 tsp. dried tarragon |
salt and pepper to taste |
1 cup chicken broth (i used low sodium) |
1/2 cup half and half |
1/2 cup shredded parmesan cheese |
8 oz. dried pasta (cooked, al dente) i used mini penne |
Directions:
1. Melt olive oil and butter in large frying pan
2. Meanwhile start water boiling for pasta, add when ready
3. Add cubed chicken and brown
4. While chicken is still cooking add onions and garlic
5. Cook till onion is translucent and chicken is pretty much done (doesn't take long)
6. I like to shake some Wondra flour in at this point and stir to thicken (not too much, the cream and cheese will thicken it somewhat also)
7. Add chicken broth and mushrooms
8. Add salt/pepper to taste, and sage, thyme and tarragon
9. Simmer till mushrooms are just the way you like them (I like them a little al dente)
10. Add half and half
11. Bring to simmer, and when pasta is done, add along with parmesan
12. Stir until melted, serve immediately
13. Great with broccoli or green beans!
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