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!

5 comments:

  1. Hi! Your blog is great! I saw your posting on mom bloggers and am now following you. Please stop by mine and do the same @ http://augiesvintagefinds.blogspot.com

    Thanks,
    Deb

    ReplyDelete
  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.

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

    ReplyDelete