Name: One-Pot Creamy Chicken and Mushroom Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 boneless, skinless chicken breasts, about 1 lb (450 g), cut into strips; 1 tbsp (15 ml) olive oil; 1 lb (450 g) mixed mushrooms (such as oyster, shiitake, white and cremini), coarsely chopped; 1 onion, thinly sliced; 2 tbsp butter; 2 garlic cloves, finely chopped; 3 tbsp (45 ml) white miso; 4 cups (1 litre) mushroom or chicken broth; 3 tbsp (45 ml) balsamic vinegar; 3/4 lb (340 g) linguine; 3/4 cup (180 ml) 15% cooking cream or 35% cream

Preparation

- In a large pot over high heat, cook the chicken on each side in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pot, cook the mushrooms and onion in the butter until golden. Season with salt and pepper. Add the garlic and continue to cook for 1 minute while stirring.
- Meanwhile, in a large measuring cup or bowl, combine the miso and broth until smooth.
- Add the vinegar to the pot and let reduce until dry. Add the broth mixture. Bring to a boil. Add the pasta and cook over medium-high heat for 8 to 10 minutes or until al dente. There should still be liquid at the bottom of the pot. Add more broth or water as needed.
- Add the cream to the pot and mix well. Continue to cook for 2 minutes or until the sauce is thick and creamy. Return the chicken to the pot and stir gently. Add more broth or water to thin out the sauce as needed. Adjust the seasoning.
- Divide the pasta among four shallow bowls and serve immediately.

One-Pot Creamy Chicken and Mushroom Pasta

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Preparation

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To help you with this recipe

Glass measuring cup 500 ml