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Sharing a Favorite Chicken Mushroom Pasta Dish

Saturday, October 13, 2018

This is a recipe I created for myself a couple years ago when I felt desperate for something different, and my family and friends love it when I make it. I made a batch today for my sister and I, and we really enjoyed it!

Disclaimer: I actually don't like a lot of sauce on my pasta or anything else. So if you like a lot of sauce on your pasta, you may want to double the ingredients for the sauce in this recipe.

Chicken Mushroom Pasta Dish
Serves 4 approximately (1 cup each)

Box of penne pasta
Pre-cooked 4-5oz chicken breast, diced into small squares
1 medium onion, chopped
1 4oz can sliced or stems/pieces mushrooms (water packed variety; drained) – I use Shoprite
1 14.5oz can diced tomatoes (not seasoned or with basil/oregano) – I use Shoprite
½ teaspoon minced garlic
1 14.5oz can plain chicken broth – I use Swanson
2 tablespoons Extra virgin Olive Oil

Seasonings: black pepper, oregano, basil, onion powder, crushed red pepper – use to your taste; be careful with crushed red pepper which can be very hot!

Variation: Sometimes if I want more of a tomato taste, I’ll add ½ cup of pasta sauce to the mix too.

Cook pasta separately according to directions in large pasta pot. Do not use a small pot because you will be adding the other ingredients to this later.
Drain and set aside.

Prepare sauce:
Add 1-2 tablespoons Extra Virgin Olive Oil to fry pan.
Add chopped onion, can mushrooms, and minced garlic – saute until softened, about 4-6 minutes.
Add herbs and seasonings according to taste.

Add can diced tomatoes with liquid to pan. Stir. Let cook 2 minutes.

Add can chicken broth to chicken/vegetable mix. Initially it will look saucy.

Stir and simmer for 10 minutes to reduce some liquid and absorb flavors.
Add more seasonings if you think it's needed.

Add simmered chicken and vegetable mixture to drained pasta in pot and mix thoroughly.
Serve and sprinkle Parmesan cheese on top of serving.

That's it! It's fairly simple and quick to prepare, especially if you've cooked the chicken beforehand. Usually I will bake or broil several pounds of chicken breasts at one time and then freeze them. I take them out as needed during the week for whatever meal I'm creating.

If you try it, let me know how it goes for you! emoticon
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