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Wednesday, August 19, 2009

Chicken and White Cream Pasta

I found this recipe the other day on a blog called Dinner's Ready. I knew right away it was one my family would like. So onto the menu it went and the family loved it. The only changes I made were seasoning my chicken with Johnny's Garlic Seasoning before cooking it and then adding the seasoning again to the final dish. Yum!
2 c uncooked penne pasta
2 c sliced fresh mushrooms
1 c sliced green onions
2 Tbs butter
½ c chicken broth
1 tsp minced garlic
1 Tbs flour
1/3 c water
1 c heavy whipping cream
2 c chicken, cooked and cubed
¼ tsp salt
1/8 tsp pepper
Shredded Parmesan cheese (not grated)
Cook pasta according to package directions. In a large skillet, saute mushrooms and onions in butter for 4-5 min or until tender. Add broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 min. Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat and stir until thickened. Stir in cream. Bring to a boil. Reduce heat, simmer uncovered for 4-5 min. Add the cooked pasta, chicken, salt and pepper to cream sauce. Cook for 3-4 min or until heated through. Sprinkle with lots of shredded Parmesan and season with salt and pepper.