This was supposed to be a creamy, dreamy, earthy sauce over chicken and linguine. Sounds divine right? Well the way my real life is set up…I got home and didn’t have any linguine and served this pasta over macaroni. Turns out, it was still creamy, dreamy, and earthy too.
I love that the seasons are about to change and it’s about to start getting cool here in Atlanta. It’s still extremely hot during the day but it’s getting cooler at night. So I am more than ready to break out the comfort foods. The thing about comfort foods though is that I need that taste of laboring over a stove for hours…In thirty minutes or less. 😉
Chewsy kids have school, homework, and activities. I’m chasing Chewsy baby everywhere and I just need a quick delicious meal that everyone will love and won’t take up a lot of my time. This pasta is a great, comforting, weeknight meal and no one complains about having to eat vegetables! You can always skip the step about cooking the chicken, and use leftover rotisserie chicken to get dinner done even quicker.
Creamy Chicken and Mushroom Pasta
1 lb. Boneless, Skinless, Chicken breasts (I split mine in half so the would be thinner and cook quicker.)
1tbs. Vegetable oil
1c. Baby Portobello Mushrooms, sliced
1/2 Onion, sliced
2tbs. Unsalted Butter
2tbs. All purpose flour
1 Knorr Chicken Bouillon cube
1 1/2 c. Fresh Spinach
2c. Cooked Pasta
- Preheat oven to 350. Season chicken breasts generously on both sides with salt, pepper, and garlic powder.
- In a pan heat oil to medium high and sear chicken on both sides until golden brown. About 5 minutes. Remove chicken from pan and transfer to a baking pan.
Cook chicken for 20 minutes until done.
Meanwhile, in the same pan you seared the chicken, saute onions and mushrooms until soft. (Cook it right in those chicken bits. That flavor is going to be good!)
Move the cooked vegetables to one side of the pan. On the other side add the butter and flour and whisk together to make a paste (a roux).
Add milk and bouillon cube and bring to a boil, stirring frequently. Turn heat down to a simmer for 15 minutes. Your sauce should be nice and creamy.
Add in spinach and let it wilt from the heat of the sauce. Remove chicken from the oven. Slice into strips and add to the sauce pan.
Serve over pasta. Sprinkle with Parmesan cheese. Enjoy!
Do you have a favorite weeknight meal?