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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Rich, creamy and laced with wine, this chicken-and-pasta main dish is a favorite with Elaine Moserâs family in Spokane, Washington. Whoâd guess itâs so quick and easy? COOKING CAPERS. Capers are the small, green flower buds of a bush that grows all over the Mediterranean area. Pickled in wine, vinegar or brine, capers lend a salty, lemony flavor to sauces, salads, veggies and main dishes. They can be found on grocery store shelves with olives and pickles. Ingredients:
2 cups uncooked penne pasta |
2 cups sliced fresh mushrooms |
1 cup sliced green onions |
2 tablespoons butter |
1/2 cup white wine or chicken broth |
1 teaspoon minced garlic |
1 tablespoon king arthur unbleached all-purpose flour |
1/3 cup water |
1 cup heavy whipping cream |
2 cups cubed cooked chicken |
2 tablespoons capers, drained |
1/4 teaspoon salt |
1/8 teaspoon pepper |
shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
2. Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
3. Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 servings.
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