CREAMY CHICKEN, ARTICHOKE & MUSHROOM PASTA

Creamy Chicken, Artichoke & Mushroom Pasta image

Provided by Donna Graffagnino

Categories Pasta

Time 50m

Number Of Ingredients 18

1 lb spaghetti or your favorite pasta
10 chicken bouillon cubes
1 can(s) artichoke hearts, drained and quartered
3 large boneless skinless chicken breasts, cooked and diced
1/2 lb fresh mushrooms, sliced
2 Tbsp butter
3 Tbsp olive oil, extra virgin
1/2 c flour
1 1/2 c milk
4 c chicken broth
3 Tbsp sherry (cooking sherry ok)
1/2 small onion, chopped fine, or 1 tbsp minced dried
1 Tbsp granulated onion
1 Tbsp granulated garlic
4 green onions, sliced thin
salt & white pepper to taste
1/2 c 6 cheese italian blend, grated
2 Tbsp fresh parsley, chopped

Steps:

1. Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.
2. In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
3. Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
4. Over medium heat add flour to pan drippings and make a blonde roux. Cook for about 5 minutes. If you're using fresh onion add that to roux and cook for another 3-4 minutes but don't brown the roux.
5. While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
6. Reduce heat to low, add sherry, chicken, artichoke hearts, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
7. If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
8. Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread. Enjoy!