Penne Pasta with Chicken and Mushrooms
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Chicken, Mushrooms and Pasta in Wine Sauce

An easy dinner ready in 30 minutes.
Course Main Course, Side Dish
Cuisine American, Italian
Keyword Mushrooms, Pasta and Mushrooms, Penne Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author [email protected]

Ingredients

For the Pasta:

  • 1 cup uncooked penne pasta whole wheat or regular
  • 3 dashes salt
  • Water for boiling the pasta

For the Chicken and Mushrooms:

  • 1 whole boneless chicken breast cut into bite size pieces
  • 1 portobello mushroom, medium size cleaned and sliced
  • 10 mushrooms (medium size white or crimini) cleaned and sliced
  • ½ cup diced onion
  • 2 cloves garlic peeled and diced
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons olive oil

For the Sauce:

  • ½ cup dry white wine such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked)
  • 1 cup chicken broth
  • ½ cup half and half
  • ½ cup shaved Romano or Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

For the Pasta:

  • In a medium size pot, bring water to a boil and add salt.  Add the pasta and cook until al dente (according to package instructions).  Then drain the pasta (but don't rinse it).  Set aside.
  • Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.

For the Chicken and Mushrooms:

  • For the Chicken - Heat a large skillet on medium heat and add 2 tablespoons butter (reserving 1 tablespoon). Add 2 tablespoons of olive oil to the skillet (reserving 1 tablespoon). 
  • To the pan, add the chicken, pepper, thyme, onions, garlic, and red pepper flakes. Stir together.  
  • For the Mushrooms - To the pan, add the mushrooms.  Drizzle the remaining olive oil over the mushrooms and stir.

For the Sauce:

  • Add the wine and chicken broth. Let the liquid come to a slight boil for about 5 minutes and continue stirring while the liquid reduces a little.
  • Turn the heat down to a simmer and add the half and half. Then add the remaining butter and the salt.  Stir.
  • To the pan add the pasta and stir.  Stir in ¼ cup of the shaved Romano or Parmesan cheese reserving the rest for garnish.
  • Serve while warm in shallow bowls and top with the remaining shaved Romano or Parmesan cheese and the chopped parsley.

Notes

TIP

  1. Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.