Pasta With Chicken, Mushrooms, and Garlic-Wine Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Simple ingredients make this good for busy nights. This dish is one of my specialties, and since finding the recipe on a pasta box years ago, I've been changing and refining it to this final product. This recipe makes enough for 3 or 4 servings, but it is easily doubled or tripled for a crowd. The computer didn't recognize the pasta mix, but I've used both Near East and Pasta Roni brands with the same result. Ingredients:
1 (4 5/8 ounce) box pasta, with roasted garlic and olive oil mix |
2 boneless skinless chicken breasts, cut into strips |
3 portabella mushroom caps, sliced |
1 tablespoon olive oil |
1/2 cup white wine |
2 teaspoons worcestershire sauce |
1/4 cup water |
1/2 teaspoon pepper |
1 (14 ounce) can artichoke hearts |
1/4 cup fresh parsley, chopped |
Directions:
1. Brown chicken until almost cooked; set aside. Boil pasta until finished to your liking; set aside.
2. In a large skillet, cook the mushrooms in olive oil for one minute over medium/low heat. Add 1/4 cup of the wine, and all of the worcestershire sauce.
3. Heat to boiling, then reduce heat to medium, cover, and simmer until the mushrooms are tender. Uncover, and continue cooking until the liquid evaporates.
4. Add the remaining 1/4 cup of wine, water, spice packet from the pasta mix, and chicken. Simmer and stir until well-mixed and chicken is completely cooked. Add remaining ingredients, and toss until mixed.
5. If desired, garnish with parmesan cheese.
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