A succulent blend of ingredients, tender chicken, mushrooms, onions, garlic, two milks, penne pasta, and parmesan cheese make a delightful repast.
A chicken and mushroom dish is delightful almost anyway you want to prepare it. But, in this succulent blend of ingredients it is other worldly! You're right it may be considered more in the Italian cuisine not French, although they are close in position on the earth and share many foods.
A truly delicious and rich blend of ingredients, ideal for lunch or dinner with a glass of chilled white wine!
More Chicken Recipes From My Collection
- It was good enough for the Queen in 1953 and we think it's delicious too, Coronation Chicken.
- Chicken Provencal is a delectable pan-cooked chicken dish of thighs or wings with tomatoes, onions, garlic, white or rosé wine, bouquet garni, and a handful of other fresh herbs.
- Not chicken, but Duck Breast With Cherries or Duckling à la Montmorency, as it is sometimes called, is a classic of French cuisine and is quite spectacular. You should give it a go!
📖 Recipe
Creamy Chicken And Mushroom Pasta
A succulent blend of ingredients, tender chicken, mushrooms, onions, garlic, two milks, penne pasta, and parmesan cheese make a delightful repast.
Ingredients
- 4 chicken thigh fillets boneless skinless
- 1 teaspoon dried basil
- Salt and pepper to season
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced (or 1 tablespoon minced garlic)
- ⅓ cup dry white wine or chicken stock
- 8 oz 250 g mushrooms, sliced
- 1 litre chicken stock
- 12 oz 375 ml can evaporated milk
- ⅓ cup milk
- Extra salt and pepper to taste
- 10 oz 300 g penne pasta
- Grated parmesan cheese
- A handful of fresh parsley chopped
Instructions
- Season chicken thighs with dried basil, salt and pepper. Heat 2 tsps of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
- Add the remaining oil. Fry the onion and garlic over a medium heat until the onion becomes transparent, stirring occasionally. Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the chicken stock, milks, salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
- Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
- Garnish with fresh parsley and extra parmesan, if desired
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