CHICKEN PENNE WITH CREAMY MUSHROOM WHITE WINE SAUCE
Chicken penne with creamy mushroom white wine sauce is made in one pan for a quick and easy dinner ready in 30 minutes.Perfect for weeknight dinners!
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Season chicken with salt, freshly ground black pepper and garlic powder. Heat oil in a large skillet over medium-high heat. Cook chicken for about 5 minutes per side, or until no longer pink in center. Transfer to a plate.
- Add chopped onion to the skillet, and cook for a couple of minutes until translucent, stirring occasionally. Add minced garlic, and cook, while stirring for 30 seconds. Transfer to the plate with chicken.
- Add sliced mushrooms and stir. Season mushrooms with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are tender and most juices have evaporated, transfer them to the plate with chicken.
- Add Penne pasta to the skillet and 4 cups water. Cook according to package instructions for about 10 minutes.
- When pasta is cooked, add whipping cream, white wine and continue cooking for about 5 minutes stirring occasionally or until sauce reduces a bit and thickens.
- Add chicken, onions, and mushrooms back to the skillet, and fresh baby spinach. Stir everything. Serve warm and sprinkle some parmesan cheese on top.
Nutrition Facts : Calories 733 kcal, Carbohydrate 52 g, Protein 39 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 199 mg, Sodium 288 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHICKEN PENNE WITH MUSHROOM CREAM SAUCE
In this recipe video, I make a Chicken Penne with Mushroom Cream Sauce. Now shockingly enough, I don't think a box of penne ever entered my parents house growing up. We had spaghetti noodles all time. Lasagna, sure. And maybe even the corkscrews, but penne was a just a bit too exotic. Fortunately, I've branched out over the years, and discovered the joy of these little tube shaped pastas. In this recipe, I make a cream sauce very similar to an alfredo sauce, that I flavor with deeply sauteed mushrooms that bring a early, almost meaty flavor to the dish. The chicken, combined with the cream bring more than enough substance to make this dish a real meal. For the full description and the list of ingredients, head over to the recipe page linked below, and I hope you enjoy it!
Provided by Dave Beaulieu
Categories Main
Time 45m
Number Of Ingredients 0
Steps:
- The other day, my wife simply said of this dish "...this one's a winner". Despite growing up in a house that (to my memory at least) never saw a box of penne pasta, I've learned to love these short little tube shapes. Like all pastas, there are a ton of different ways you can prepare penne, and in this recipe video, I make a mushroom cream sauce (similar to an alfredo sauce) to pair with the pasta and a bit of chicken. The mushrooms give the sauce a nice earthy, meaty flavor, and the cream a richness, that carries the flavors into every bite. I like to cook the mushrooms until they are well-done, crispy on the outside and tender inside, which is the only thing that takes some time; you can still be eating in about 40 minutes. Hope you enjoy it as much as I do. Recipe overview and Keys to Success To make the best Chicken Penne with Mushroom Cream Sauce I think you need to know just a few things: Start checking the doneness of the pasta before the time on the box suggests - and the only real way to test it, is to taste it. Overcooked pasta tastes bad...don't do it. I really like to cook the mushrooms down for a good 15 - 20 minutes over medium high heat; until the water is just about all evaporated, and the mushrooms take on a slightly chewy texture. That really concentrates the flavor, and removes any trace of "sliminess" that I have heard some complain about. Add the baby spinach at the very last minute, after you take the pasta off the heat. There's going to be plenty of residual heat left in the pan to wilt the spinach, and you don't want it over cooked. Make sure to season as you go! RECIPE FOR CHICKEN PENNE WITH MUSHROOM CREAM SAUCE Ingredients (for 2) Third pound of penne pasta 1 pint of heavy cream 1 heaping cup of sliced mushrooms 1 heaping cup baby spinach 1 chicken breast 5 tablespoons parmesan cheese Making the Chicken Penne with Mushroom Cream Sauce Sear off the chicken breast until cooked through (you can easily cook the chicken hours ahead of time, or even use leftover chicken) Dice the chicken into inch by inch pieces In the same pan you cooked the chicken in (or a fresh pan if you cooked the chicken earlier) add enough olive oil to coat the pan, and sauté the sliced mushrooms (season them when you add them) over medium heat. Cook them until they are browned and the water is evaporated out. While the mushrooms cook, bring a pot of salted water to the boil. When the mushrooms are done, turn the heat off, and add the pasta to the boiling water (stir the pasta every few minutes) When the pasta is a few minutes from being cooked, turn the heat back on the mushrooms and add half the cream; allow it to come to a simmer and start reducing Drain the pasta, and add it to the cream sauce; stir to combine Add the chicken, and a couple tablespoons of parmesan cheese Season with salt and pepper and toss to combine Take a look at the amount of sauce; now is the time you can either thin it out, by adding more cream (or even water) or, if you need to thicken it, just let it continue to cook for a few minutes; the starch in the pasta and the heat will thicken it naturally Turn off the heat, and add the spinach; again toss to combine Give your creation a taste and adjust the seasoning if you need to Serve it up piled high in a pasta bowl, garnish with a bit of parmesan cheese and enjoy!! Wine Recommendation: With the earthly mushrooms in this dish, I'm going to recommend a Pinot Noir from Oregon/Washinton. Something light bodied, with a good amount of acid to cut through the cream sauce.
PENNE WITH CHICKEN AND MUSHROOMS
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Main-course
Time 45m
Yield SERVES 4
Number Of Ingredients 13
Steps:
- 1. Heat the butter and oil in a large frying pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the prosciutto and fry until crisp. 2. Add the chicken and cook over medium heat for 3 minutes. Add the mushrooms and cook for another 2 minutes. Stir in the tomato and tomato paste and then the wine. Bring to the boil. Reduce the heat and simmer until reduced by half. 3. Stir in the cream and season with salt and pepper. Bring to the boil. Reduce the heat again and simmer until the sauce begins to thicken. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to pan. Add the sauce and toss to combine. Serve immediately, sprinkled with the parmesan, if desired.
PENNE WITH MUSHROOMS
Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.
Provided by pigmrtn
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
- In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g
PENNE WITH CHICKEN, WILD MUSHROOMS AND PEAS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak dried porcini mushrooms in hot water for 15 minutes, until soft.
- Cook penne according to package directions.
- While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant.
- Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper.
PENNE WITH CHICKEN, SHIITAKE MUSHROOMS, AND CAPERS
Categories Chicken Mushroom Pasta Sauté Rosemary White Wine Fall Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until golden brown, about 10 minutes. Transfer to medium bowl. Add 2 tablespoons oil to pot. Add garlic and rosemary; sauté 30 seconds. Add mushrooms. Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes. Transfer to bowl with onion.
- Toss chicken in large bowl with enough flour to coat; shake off excess. Sprinkle with salt and pepper. Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add chicken; sauté until no longer pink, about 5 minutes. Add 2 1/2 cups broth, wine, and capers. Bring to boil, scraping up any browned bits. Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten. Transfer pasta to large bowl. Sprinkle with parsley. Serve, passing cheese separately.
PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS
Steps:
- Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
- Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.
PENNE WITH CHICKEN AND PORCINI MUSHROOMS
Make and share this Penne With Chicken and Porcini Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 4 quarts water to a boil in a big pot; add in 1 tablespoon salt and the pasta; cook until al dente.
- Meanwhile, in a large pan, melt the butter over medium heat; add in the mushrooms; cook for 1 minute.
- Season the chicken with salt and pepper to taste.
- Increase heat to med-high and add in the chicken; stir/saute until the chicken is opaque, 4 minutes.
- Add in the porcini soaking liquid and cream; cook until the sauce has thickened slightly, 2-3 minutes.
- Drain the pasta and return it to the cooking pot; toss with the sauce and cheese.
- Season with salt and pepper to taste; serve immediately.
Nutrition Facts : Calories 669.1, Fat 21.7, SaturatedFat 12.1, Cholesterol 94.4, Sodium 148.9, Carbohydrate 96.4, Fiber 13.3, Sugar 1.7, Protein 25.3
PENNE WITH CHICKEN, MADEIRA WINE, AND MUSHROOMS
I have never had this at the restaurant but I have enjoyed it at home. The Madeira wine gives the sauce a great flavor. This recipe is adapted from my local newspaper. Edit: After reading a couple of the reviews, I decided to change the name of this recipe. formerly titled Copycat: Cheesecake Factory Pasta Da Vinci.
Provided by cookiedog
Categories Chicken Breast
Time 1h5m
Yield 1 big bowl!
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Place cooked and drained pasta in separate bowl.
- Heat oil in skillet and saute chicken, onion, mushrooms, and garlic.Remove from skillet;set aside. Add wine to same skillet and simmer over medium heat until liquid is reduced by two-thirds. Add heavy cream and sour cream and heat through.
- Remove from heat and swirl in butter. Toss with pasta.
Nutrition Facts : Calories 3736.1, Fat 165.2, SaturatedFat 83.4, Cholesterol 612.5, Sodium 502.3, Carbohydrate 403.8, Fiber 53.8, Sugar 10.8, Protein 130.5
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