creamy chicken, artichoke & mushroom pasta

Name: Creamy Chicken, Artichoke & Mushroom Pasta
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) spaghetti or your favorite pasta; 10 - chicken bouillon cubes; 1 can(s) artichoke hearts, drained and quartered; 3 large boneless skinless chicken breasts, cooked and diced; 1/2 pound(s) fresh mushrooms, sliced; 2 tablespoon(s) butter; 3 tablespoon(s) olive oil, extra virgin; 1/2 cup(s) flour; 1 1/2 cup(s) milk; 4 cup(s) chicken broth; 3 tablespoon(s) sherry (cooking sherry ok); 1/2 small onion, chopped fine, or 1 tbsp minced dried; 1 tablespoon(s) granulated onion; 1 tablespoon(s) granulated garlic; 4 - green onions, sliced thin; - salt & white pepper to taste; 1/2 cup(s) 6 cheese italian blend, grated; 2 tablespoon(s) fresh parsley, chopped

209 Pinches 8 Photos

Donna Graffagnino

Bayou Country, LA

Updated on Jun 2, 2014

If you like a rich creamy garlic sauce then you'll love this. Loaded with mushrooms, artichoke hearts and chunks of chicken, this sauce will work over spaghetti, angel hair or your or your favorite pasta. Simple and delicious!

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 pound spaghetti or your favorite pasta
10 - chicken bouillon cubes
1 can artichoke hearts, drained and quartered
3 large boneless skinless chicken breasts, cooked and diced
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
3 tablespoons olive oil, extra virgin
1/2 cup flour
1 1/2 cups milk
4 cups chicken broth
3 tablespoons sherry (cooking sherry ok)
1/2 small onion, chopped fine, or 1 tbsp minced dried
1 tablespoon granulated onion
1 tablespoon granulated garlic
4 - green onions, sliced thin
- salt & white pepper to taste
1/2 cup 6 cheese italian blend, grated
2 tablespoons fresh parsley, chopped

How To Make creamy chicken, artichoke & mushroom pasta

Step 1

Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.

Step 2

In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
Step 3

Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
Step 4

Over 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.
Step 5

While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
Step 6

Reduce heat to low, add sherry, chicken, artichoke hearts, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
Step 7

If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
Step 8

Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread. Enjoy!
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