CREAMY CHICKEN PASTA!!
Hands-on: 30 min. Total: 30 min.
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
¾ teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
1 cup unsalted chicken stock, divided
2 tablespoons all-purpose flour
½ cup half-and-half
⅓ cup mascarpone cheese
¼ cup chopped fresh parsley, divided
½ cup chopped onion
1 teaspoon minced fresh garlic
1 teaspoon chopped fresh thyme
8 ounces chopped wild mushroom blend
3 tablespoons red wine vinegar
½ teaspoon Dijon mustard
9 ounces hot cooked orecchiette pasta
1. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to pan; cook 4 minutes, browning on all sides. Combine ¼ cup stock and flour in a bowl. Add flour mixture, ¾ cup stock, and half-and-half to pan; bring to a
boil. Cook 2 minutes. Remove pan from heat; add ¼ teaspoon salt, ¼ teaspoon pepper, cheese, and 2 tablespoons parsley.
2. 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 ¼ teaspoon salt, ¼ teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add chicken mixture and pasta; toss. Sprinkle with 2 tablespoons parsley.
SERVES 6 (serving size: about 1⅓ cups)
CALORIES 364; FAT 14.3g (sat 7.1g, mono 3.5g, poly 0.5g); PROTEIN 23.2g; CARB 36.3g; FIBER 2.3g; CHOL 67mg; IRON 2.4mg; SODIUM 336mg; CALC 67mg
Orecchiette pasta is named for its ear shape. You can substitute farfalle (bow tie pasta) or ziti.