Creamy Chicken & Mushroom Pasta
spaghetti or your favorite pasta
chicken bouillon cubes
boneless skinless chicken breasts, cooked and diced
fresh mushrooms, sliced
olive oil, extra virgin
sherry (cooking sherry ok)
onion, chopped fine, or 1 tbsp minced dried
green onions, sliced thin
salt & white pepper to taste
6 cheese italian blend, grated
fresh parsley, chopped
1Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.
2In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
3Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
4Over medium heat add flour to pan drippings and make a blonde roux. Cook for about 5 minutes. If you're using fresh onion add that to roux and cook for another 3-4 minutes but don't brown the roux.
5While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
6Reduce heat to low, add sherry, chicken, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
7If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
8Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread.
Originally Posted: Mon, Jun 2, 2014