Friday, May 4, 2012

Creamy Chicken and Pasta

2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions (or regular onion)
2 tbsp. butter
1/2 cup white wine 
1 tsp. minced garlic
1 tbsp. all purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tbsp. capers, drained
1/4 tsp. salt
1/8 tsp. pepper
Shredded Parmesan cheese

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender.  Add wine or broth and garlic.  Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

Combine flour and water until smooth; gradually add to mushroom mixture.  Bring to a boil.  Reduce heat; cook and stir for 2 minutes or until thickened.  Stir in cream.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Drain pasta.  Add the pasta, chicken, capers, salt and pepper to cream sauce.  Cook for 3-4 minutes or until heated through.  Sprinkle with Parmesan cheese.

I got this recipe from Taste of Home magazine some years ago.  I omit the chicken sometimes and it's very good either way!


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  2. Hi, thanks for following me! I'm following you back as well. This recipe looks yummy! I'll be sure to try it out.

  3. This sounds AMAZING!! I can't wait to try it!!