Thursday, September 1, 2011

Creamy Pasta with Chicken and Mushrooms

Tonight's dinner started with wanting to use some leftover pantry and refrigerator items. I had a good size piece of Gruyere cheese left in the refrigerator along with some heavy cream that had to be used now and some fresh thyme. I also had half of a box of linguine in the pantry along with some chicken stock. I had a couple of chicken breast halves in the freezer that I defrosted earlier in the day. My only purchase for dinner was an 8 oz. package of mushrooms and dinner was fabulous. It was creamy and cheesy with that slightly nutty flavor from the Gruyere cheese.

Creamy Pasta with Chicken and Mushrooms

8 oz. linguine
1/2 cup diced onions
8 oz. mushrooms, wiped clean and sliced
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
1 tablespoon butter
Salt and Pepper to taste
2 tablespoons flour
1 cup chicken broth
1/2 cup heavy cream
1 cup grated Gruyere cheese
2 chicken breast halves

Cook linguine following package directions.

In a large saute pan, heat olive oil and butter over medium high heat until butter is melted. Add chopped onions and saute briefly. Add mushrooms, crushed garlic, and fresh thyme and saute until onions are softened and mushrooms are golden. Season with salt and pepper. Add flour and stir to combine. Cook, stirring for two minutes to create a roux. Add the chicken broth and stir to deglaze pan, simmer for a couple of minutes, stirring occasionally until slightly thickened. Add the heavy cream and allow to come to a simmer. Add the Gruyere cheese and stir until melted.

Meanwhile I sliced the chicken breasts, seasoned them with salt and pepper and sauteed in another skillet in olive oil for a few minutes until cooked through.

I added the cooked linguine along with the sauteed chicken to the sauce and tossed everything to combine.

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