CHICKEN MUSHROOM PASTA
Creamy Mushroom Chicken Pasta is an easy weeknight meal that is ready in less than 30 minutes! A delicious, creamy white wine sauce loaded with mushrooms and tender chicken.
Provided by Julia Foerster
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry chicken until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.
- In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
- Add white wine to the pan and let simmer until reduced by half.
- Add chicken stock and cream. In a small bowl combine corn starch and water. Stir until starch is completely dissolved then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
- Add the cooked chicken back to the pan and cook for 30 more seconds.
- Stir in parsley and season to taste with salt and pepper.
- Serve over pasta.
Nutrition Facts : Calories 348 kcal, Carbohydrate 7 g, Protein 15 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 85 mg, Sodium 121 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN & CREAM OF MUSHROOM OVER EGG NOODLES
This recipe came from the Rachael Ray show. Now, sometimes the recipes are good and sometimes, the recipes are not so tasty. This one, however I think was pretty good. I think the cream of mushroom is better than the canned soup, but that's my opinion. I am not above using the canned stuff, but sometimes, it's not what I want. I have adapted this to my taste and the things I keep on hand.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the noodles in salted water according to package directions.
- While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
- Add the chicken, spreading it out in an even layer, and season with salt and pepper.
- Cook 3 minutes on each side.
- In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
- Cook until tender, stirring occasionally.
- Once the mushrooms have browned up, season them with salt and freshly ground pepper.
- Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
- Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
- While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
- Transfer chicken and the liquid to the skillet with the mushrooms.
- Stir to combine, and cook about 1 minute more, or until thick.
- Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
- To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE OVER EGG NOODLES
Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;)
Provided by Manami
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
- Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
- Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
- Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
- Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
- Pour in broth and cook until reduced by half, 1 to 2 minutes.
- Stir in cream and chives (or scallions); return to a simmer.
- Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
- Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.
CAMPBELL'S CREAMY MUSHROOM CHICKEN
I found this in a magazine and it is one of my son's favourites. Quick to prepare. (I had to estimate the amount of noodles.)
Provided by mums the word
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, melt 1 tbsp butter and brown the chicken pieces.
- Season to taste with garlic salt and paprika. Remove from pan and keep warm.
- Add remaining 1 tbsp butter to pan and saute onion, garlic and mushrooms until golden.
- Add soup, milk and pepper. Bring to a boil.
- Return chicken to the pan, reduce heat to low and simmer 5 minutes or til chicken is heated through and no longer pink inside.
- Serve over egg noodles.
Nutrition Facts : Calories 468.4, Fat 16.8, SaturatedFat 6.5, Cholesterol 122.6, Sodium 676.4, Carbohydrate 49.6, Fiber 2.6, Sugar 3, Protein 29.4
CHICKEN AND MUSHROOMS IN CREAM SAUCE OVER ZOODLES
Zucchini noodles, or "zoodles" stand in for pasta in this rich, flavorful dish. Chicken, mushrooms, shallots, and sun-dried tomatoes cook in a cream and wine sauce that will invite you back for more! Garnish with fresh basil.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
- Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
- Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
- Remove the chicken to a plate. Taste sauce and adjust seasoning.
- Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 14.9 g, Cholesterol 162.1 mg, Fat 31 g, Fiber 1.9 g, Protein 28.1 g, SaturatedFat 18.2 g, Sodium 327.7 mg, Sugar 3.8 g
CHICKEN AND MUSHROOMS OVER NOODLES
I first got this recipe from a cookbook called "The Czechoslovak cookbook" by Joza Brizova. I modified it a bit and added the noodles, but it's a really good recipe as long as cholesterol is not an issue to you :)
Provided by Kevin Young
Categories Chicken Breast
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
- whisk eggs, milk, and oil in a bowl until well blended.
- Gradually pour egg mixture into the well in the flour while mixing with fingertips.
- Knead dough about 10 minutes or until it's elastic.
- Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
- Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
- Using knife, pizza cutter, etc.
- Cut noodles about 1/4- 1/2 inch wide.
- Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
- Drain noodles and rinse with cold water; set aside.
- Cut chicken into small pieces and brown in the melted butter over medium high heat.
- Add onion to chicken and cook covered for 5 minutes.
- Add mushrooms, water, salt, and paprika and mix well.
- Bring to a boil, reduce heat and cover.
- Allow to simmer 45 minutes.
- Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
- Add noodles and bring to a boil.
- Reduce heat and allow to simmer 5 minutes.
- Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
- **This is actually my lazy way.
- If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
- Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.
CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES
All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
- Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.
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