Creamy Chicken and Mushroom PastaIngredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1 tablespoon olive oil 1/2 cup chopped onion 1 (8 ounce) package sliced mushrooms 2 cloves garlic, minced 1/2 cup all-purpose flour 3 cups chicken broth 1 (12 ounce) container evaporated milk 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt and pepper to taste 1 pound pasta (such as penne or macaroni)Instructions:
1.
Season the chicken with salt and pepper.
2.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
3.
Add the chicken and cook until browned on all sides.
4.
Remove the chicken from the skillet and set aside.
5.
Add the onion and mushrooms to the skillet and cook until softened.
6.
Stir in the garlic and cook for 1 minute more.
7.
Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
8.
Gradually whisk in the chicken broth and evaporated milk.
9.
Bring to a simmer and cook until thickened, about 5 minutes.
10.
Stir in the Parmesan cheese, parsley, and salt and pepper to taste.
11.
Add the chicken back to the sauce.
12.
Meanwhile, cook the pasta according to package directions.
13.
Drain the pasta and add it to the sauce.
Stir to combine.
14.
Serve immediately, garnished with additional Parmesan cheese if desired.

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