Best Parma Chicken Mushroom Cream Pasta Recipes

CHICKEN MUSHROOM PASTA

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.

PARMA, CHICKEN & MUSHROOM CREAM PASTA

Steps:

• Place Pasta in boiling water and cook according to instructions.
• In a large skillet, add 2 tablespoons of Olive Oil. Add the mushrooms and cook until they are just turning golden brown on their edges, this will take about 5 to 6 minutes. Add the shallot and garlic and continue cooking for 4 minutes. Transfer them to a bowl.
• Add a little more Olive Oil to the pan and add the chicken. Grind over some Black Pepper and fry for 2 minutes, turning the chicken half way through cooking.
• Return the Mushrooms to the pan along with the Italian seasoning and the Parma Ham, stir.
• Add the White Wine and boil until nearly gone (about 2 tablespoons remaining).
• Add the cream and bring to the boil. Cook for 3 minutes until slightly reduced and a little thicker.
• Add the Tomato Puree, stir.
• Drain the cooked Pasta, add it to the sauce and toss through for 1 minute.
• Serve.