Creamy Chicken Pasta
By
Lynette !
@breezermom
5
☆☆☆☆☆ 0 votes0
Ingredients
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9 ozorecchiette pasta, uncooked
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·cooking spray
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12 ozskinless, boneless chicken breasts, cut into bite-sized pieces
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3/4 tspkosher salt, divided
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3/4 tspblack pepper, divided
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1 cunsalted chicken stock, divided
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2 Tbspall-purpose flour
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1/2 chalf-and-half
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1/3 cmascarone cheese
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1/4 cfresh parsley, chopped, divided
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1/2 conion, chopped
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1 tspfresh garlic, minced
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1 tspfresh thyme, chopped
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8 ozwild mushroom blend, chopped
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3 Tbspred wine vinegar
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1/2 tspdijon mustard
How to Make Creamy Chicken Pasta
- Cook pasta according to package directions, omitting salt and fat; drain.
- Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the Dutch oven; saute 4 minutes, turning to brown on all sides.
- Combine 1/4 cup stock and flour. Add the flour mixture, 1/4 cup stock, and half and half to the pan. Bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
- Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms, cook 8 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 tablespoons parsley.