Creamy Chicken And Mushroom Fettuccini Recipes

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CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS



Creamy One-Pot Pasta With Chicken and Mushrooms image

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories     dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Steps:

  • Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
  • Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
  • Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN MUSHROOM FETTUCCINE



Chicken Mushroom Fettuccine image

I depend on this recipe when I get home late from work and my hungry family wants something delicious for dinner. It's quick, too, because it uses canned chicken and fresh mushrooms that I buy pre-sliced.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 package (16 ounces) fettuccine
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/4 cup butter, cubed
2 cans (5 ounces each) chunk white chicken, drained
1/2 cup milk
1-1/3 cups grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.

Nutrition Facts : Calories 465 calories, Fat 16g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 541mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

CREAMY CHICKEN AND MUSHROOM FETTUCCINI



Creamy Chicken and Mushroom Fettuccini image

Very easy chicken and pasta dish. I always get compliments when I make this. This recipe is for 2-3 people, but is easily doubled.

Provided by Neonprincess

Categories     Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 chicken breast fillets, cubed (or 3 - 4 thigh fillets)
3 -4 green onions, chopped
3 mushrooms, sliced
2 slices bacon, cubed
300 ml cream (I use low fat)
1 -2 garlic clove, crushed (according to taste)
2 teaspoons cornflour
200 g spinach fettuccine
salt

Steps:

  • Cook the pasta, while you chop up the ingredients. (Stir the fettuccini often otherwise it will stick together.).
  • Fry chicken till about 1/2 cooked, then add bacon, and fry for a further couple of minutes. Add crushed garlic, stir well.
  • When bacon is cooked, add mushrooms and shallots, fry for a few minutes, till mushrooms soften.
  • Stir in cream, simmer for about 2 minutes. Taste and add salt (or other herbs / spices) if desired. To thicken sauce, mix cornflour with small amount of water, and stir into sauce. Keep stirring, it should thicken in about one minute.
  • Serve.

Nutrition Facts : Calories 796.6, Fat 53.2, SaturatedFat 31.3, Cholesterol 248.3, Sodium 151, Carbohydrate 65.2, Fiber 1.1, Sugar 1.3, Protein 17

CREAMY ONE-POT MUSHROOM AND LEEK PASTA



Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories     dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

Steps:

  • Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
  • Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
  • Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
  • Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
  • To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

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