Mushroom Chicken Pasta
Supplies needed for this recipe:Large PotLarge Saute Pan or Dutch OvenWooden SpoonTongs
Ingredients
- 2 Chicken Breasts cooked and diced
- 1/2 bag Traditional Spaghetti Pasta
- 1/2 bag Linguine Pasta
- 64 oz Chicken Stock (1 carton)
- 5 cups Water
- 3/4 cup Dry White Wine
- 1/2 Lemon juiced
- 1 1/2 cups Arugula chopped
- 2 cups Crimini Mushrooms sliced
- 2 cloves Garlic
- 1 cup Shaved Parmesan
- Salt and Pepper
Instructions
- In a large pot, combine the chicken broth and water, bring to a boil and add a splash of olive oil and few dashes of salt. Add the pasta and cook according to package or al dente.
- While that is boiling, add olive oil to a large saute pan. Add the garlic and mushroom and cook until mushrooms have softened, about 5 minutes. Add the cooked chicken, and some salt and pepper and saute for an additional 5-7 minutes. Add the white wine and use a wooden spatula to deglaze the saute pan creating a sauce. Turn your burner off.
- Once pasta is cooked, use a heat resistant cup to collect at least a cup full of the pasta water, set aside. Drain the pasta. Add the pasta into the saute pan with chicken and mushroom mixture. Add ½ of the Parmesan, use tongs to toss together. If you find the mixture seems dry, add a splash of the pasta water to help combine everything.
- Finish by adding in the arugula, toss until combined. Top off with remaining Parmesan. Serve Hot!!
Notes
Im a texture person so the combo of these two pastas was a fun twist, you can use just one type of pasta if you dont have the two. For my kids, I set aside a plate of just the chicken and mushroom pasta before adding the arugula. It's a bit spicy for them because they are BABIES. LOL! My husband and I usually add red pepper flakes and sunflower seeds for a nice crunch.