Jason's No Leftover Pasta

1
Jason Vincik

By
@JasonVincik

This is one of my favorite recipes. It's creamy, bacony, mushroomy, sun-dried tomatoey, pestoey - full of so much flavor, you'll wonder how you made it through life without ever trying it! The real secret to this dish is mastering your sauce-making skills. Constantly stirring the cream, and watching the temperature of the pan is absolutely critical to the success of this decadent bechamel sauce. If you don't eat bacon, no problem. Just be sure to substitute the flavor with salt or lemon zest to balance out the naturally sweet cream flavor.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
1 Hr 45 Min
Method:
Saute

Ingredients

  • 5 slice
    bacon
  • 6 medium
    sun dried tomatoes
  • 4 tsp
    pesto
  • 1 Tbsp
    garlic
  • 1/4 c
    flour
  • 1 c
    heavy cream
  • 1 1/2 c
    milk
  • 1 1/2 c
    chicken stock, no salt
  • 1 pkg
    baby portebello mushrooms
  • 2 Tbsp
    butter, unsalted
  • 1 c
    white wine, dry
  • 1 large
    chicken breast
  • 1 box
    pasta, bow-tie, farfalle
  • 1 tsp
    salt
  • 1 tsp
    black pepper

How to Make Jason's No Leftover Pasta

Step-by-Step

  1. Chop bacon into small pieces, and cook on medium-high heat until well done. Do not discard the fat!
  2. Cut sun-dried tomatoes into small slivers, and saute in the hot pan with the bacon for 2-3 minutes.
  3. Reduce heat to medium, and carefully stir-in the pesto. The extra oil in the pesto may cause it to splatter, so take caution.
  4. Add minced garlic to the pan, and stir until the garlic is lightly browned or until you begin to smell the fragrance of the garlic cooking. Be careful not to burn the garlic!
  5. Sift flour over the mixture evenly, and stir to combine. Stir continuously for 3-4 minutes to cook away the taste of the flour. If the ingredients appear to be too dry or browning too quickly, add a small amount of olive oil or butter to the pan.
  6. Add heavy cream to the pan, and stir thoroughly until all ingredients are well combined.
  7. Stir milk slowly into the sauce until combined. Continue to stir the sauce for 3-4 minutes or until the sauce begins to thicken.
  8. Once the sauce begins to thicken, slowly stir in the chicken broth. Keep stirring until all ingredients are well combined.
  9. Add salt and pepper to taste. Reduce heat to low, and let the sauce simmer at a slow pace.
  10. Filet the chicken breast into 1/2" thick cutlets, and lightly salt both sides of the cutlets. Sprinkle course black pepper generously over cutlets on both sides.
  11. In a hot grill pan, grill the chicken until cooked thoroughly. Be sure to keep an eye on the sauce, and stir it often.
  12. Remove chicken from pan, and cut into small strips or small cubes.
  13. Add chicken to the cream sauce, and combine well.
  14. Melt butter into a large pan, and add mushrooms. Lightly salt the mushrooms.
  15. Saute the mushrooms until they become slightly tender, about 2-3 minutes.
  16. Add white wine to the mushrooms. Be sure to use a dry white wine such as a Sauvignon Blanc or a Pinot Grigio - nothing too sweet.
  17. Cook the mushrooms until the white wine is dissolved, stirring occasionally. Speaking of stirring - don't forget to stir your cream sauce!
  18. Continue to saute mushrooms for 1-2 minutes after white wine is dissolved. Remove from heat, and stir the mushrooms into the cream sauce.
  19. Cook all ingredients on low heat for an additional 3-5 minutes or until the entire mixture is creamy.
  20. Cook pasta according to al-dente instructions on the packaging, about 1-2 minutes shorter time than fully cooked. Strain the pasta, and gently fold into the cream sauce. You may not need all the pasta - I like mine really creamy, so save some of the extra pasta for a tuna pasta salad tomorrow :-)
  21. After combining all ingredients, remove from heat and serve immediately.

    TIP: To re-heat, just add a little bit of milk, and cook on low heat. Microwaving this dish may not produce the same creamy results you get when the dish is initially done cooking.

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