Have you ever had one of those nights when you looked in the refrigerator and thought what am I going to make for dinner? Well I did that just the other night and that's how I came up with this dish. I had chicken and mushrooms and I knew I could come up with a hearty dinner in just one pan. (Of course, I am not counting the pot to boil the pasta.)
A rotisserie chicken would be a good substitute for the chicken breasts. To roast the chicken, place the chicken on a sheet pan. Rub the chicken with olive oil and sprinkle generously with salt and pepper. Roast in a 350 degree oven for 25 minutes. Let the chicken rests for at least 10 minutes. Another substitute is to use 2% or whole milk for the half and half.
Enjoy this one pot dish!
Ingredients (4 servings)
- 3 roasted boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz. cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 medium onion, diced
- 1 tsp salt, divided
- 1/4 tsp pepper
- 1/2 tsp thyme
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 cup white wine
- 1 cup half and half
- 16 oz. penne pasta, cooked al dente
- 3/4 cup grated parmesan cheese
- 2 tbsp chopped parsley
Directions
In a large skillet on medium heat, add the olive oil, butter, onions, mushrooms, 1/2 tsp salt, pepper and thyme. Cook until the onions are translucent and the mushrooms are tender. (Photo B) Add the garlic and cook 1 minute. Add the flour and cook for 1-2 minutes. (Photo C)
Photo A
Photo B
Photo C
Add the wine and chicken broth to the skillet and continue stirring. The mixture will begin to thicken slightly. Add the half and half and continue cooking on medium heat. (Photo D)
Photo D
Photo E
Photo F
Photo G
Slice the chicken breasts (Photo E) into bite size pieces. Add the pasta, chicken and parmesan to the skillet. (Photo F) Add some of the pasta water if more moisture is needed. Sprinkle with chopped parsley and serve immediately. (Photo G)