Chicken and Mushroom Pasta
Chicken and Mushroom Pasta consists of noodles topped a blend of tender chicken pieces and cremini mushrooms in a delicious creamy sauce. What's even better is that the Chicken and Mushroom Pasta was a breeze to make.
Ingredients
- 1 pound (16 ounces) skinless, boneless chicken thighs, trimmed of fat and, cut into 1-inch chunks
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 1 Tablespoon olive oil
- 8 ounces cremini mushrooms sliced
- 1 shallot minced
- 1 small onion chopped (about 1 cup)
- 1 clove garlic minced
- ¼ teaspoon dried thyme
- 2 Tablespoons Madeira
- 4 Tablespoons unsalted butter
- 4 Tablespoons all-purpose flour
- 2 cups (16 ounces) low-sodium chicken broth
- 1 Tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme
- ⅓ cup sour cream
- 12 ounces egg noodles, whole wheat or regular, cooked according to package directions and drained
- Chopped fresh parsley optional
Instructions
- Place sliced chicken into a bowl. Season with paprika, garlic powder, onion powder, ½ teaspoon salt and ¼ teaspoon pepper; toss to combine.
- In a large skillet set over medium-high heat, add 1 Tablespoon of olive oil. Add chicken; cook until chicken is no longer pink, about 6 minutes. Remove from pan and transfer to plate.
- Add the shallot and onion; stir occasionally until they are soft and translucent, about 6 minutes. Add the garlic; continue cooking for about 30 seconds until garlic is fragrant. Add mushrooms; cook until all liquid has evaporated, about 3 minutes. Pour in the Madeira and cook for 1 minute. Remove from pan and transfer to a bowl.
- Add the butter to the skillet; when melted add flour. Whisk continuously taking care not to burn. Add the chicken stock, whisking to create a smooth sauce. Bring to a simmer and allow the sauce to thicken. Remove about ½ cup of the sauce. Add to the sour cream; whisk to temper the sour cream; set aside.
- Return the chicken, shallots, onions, garlic and mushrooms to the sauce. Turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the tempered sour cream, Worcestershire sauce, thyme, and the remaining salt and pepper. Stir until combined. Cook for 2 more minutes. Correct the seasonings.
- Serve over egg noodles cooked according to package directions.
- Yield: 6 servings.
Nutrition
Calories: 480kcalCarbohydrates: 51gProtein: 26gFat: 19gSaturated Fat: 8gCholesterol: 146mgSodium: 437mgPotassium: 648mgFiber: 3gSugar: 4gVitamin A: 448IUVitamin C: 2mgCalcium: 60mgIron: 3mg
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