Chicken Dinner Pasta

Chicken and Mushroom Pasta

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 I make chicken and mushroom pasta once a week for pasta night. My very picky eater 7 year old son loves it. In fact that is one of the few ways I can get him to eat some decent home food.

 Also, I like this pasta recipe because it tastes great the next day, and the chicken doesn’t dry up because the way I saute it (refer to the directions). Here is one tip for you, if you decide to have it the next day, you can add some fresh sauteed mushrooms and chopped cilantro and it will taste as if you just made it.

 When I was working full time, I used to make this pasta on Wednesdays so I wouldn’t have to cook on Thursdays. I used to be exhausted on Thursdays for some reason. So the left over pasta and the microwave came to the wwSrescue.

I hope you get to try this recipe and enjoy it as much as my family and I do.

 

 Prep Time: 5 minutes

Cook Time: 45 minutes

 Serves: 4-6

 

Ingredients:

1

 1 lb of Chicken Tenders or Chicken Breast 

2 cups of sliced white mushrooms

1/2 Onion Chopped

1 Jar (about 2 cups) of Rosa Pasta Sauce*

2 Tbsp of Olive Oil

1 Tbsp of Chopped Cilantro

1/2 lb of Angel Hair Pasta

Salt and Pepper to taste

 2 Chopped Garlic Cloves

1 Tbsp of Ground Ginger

1 Tbsp of Italian Seasonings

1/2 Cup of water

* If you don’t have the Rosa Sauce, you can substitute by mixing 1 cup of marinara sauce with 1 cup of Alfredo sauce

Directions:

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 In a large pot heat up the water for the pasta and add kosher salt

2

 While the water is coming to a boil, heat up a large skillet, add 1 Tbsp of olive oil

3

 Add the mushrooms and saute for 5-7 minutes

4

 Once the mushroom turns brown as shown on the picture,

remove from skillet, and set aside

5

 Add the remaining 1 Tbsp of olive oil to the skillet and the chopped onion

6

 Saute until the onion is softened

8

 Add the Chicken, Garlic and all the Seasonings

9

 Saute for 5 minutes and turn the chicken around

10

 Turn the chicken around one more time and sauce for another 5 minutes

12

 Add the Rosa sauce and 1/2 cup of water to the chicken

13

 Cover the skillet and cook for medium low heat for 20 minutes

14

 In the meantime, cook the pasta for about 10 minutes until it’s tender, but with a bit of resistance (al dente)

15

 Using a colander, drain the pasta and set aside. 

You can skip this step and just transfer the pasta straight from the water to the sauce,

but I like to drain my pasta in order to get rid of the extra starch, which actually helps reduce the amount of carbs

17

 When the chicken is cooked, add the cooked mushrooms and cilantro

19

 Mix them in with the sauce and add the cooked pasta

20

 Fold the pasta gently in the sauce

21

Enjoy hot!

Chicken and Mushroom Pasta
 
Loubna El Maziati:
Ingredients
  • 1 lb of Chicken Tenders or Chicken Breast
  • 2 cups of sliced white mushrooms
  • ½ Onion Chopped
  • 1 Jar (about 2 cups) of Rosa Pasta Sauce*
  • 2 Tbsp of Olive Oil
  • 1 Tbsp of Chopped Cilantro
  • ½ lb of Angel Hair Pasta
  • Salt and Pepper to taste
  • 2 Chopped Garlic Cloves
  • 1 Tbsp of Ground Ginger
  • 1 Tbsp of Italian Seasonings
  • ½ Cup of water
  • * If you don't have the Rosa Sauce, you can substitute by mixing 1 cup of marinara sauce with 1 cup of Alfredo sauce
Directions
  1. In a large pot heat up the water for the pasta and add kosher salt
  2. While the water is coming to a boil, heat up a large skillet, add 1 Tbsp of olive oil
  3. Add the mushrooms and saute for 5-7 minutes
  4. Once the mushrooms turn brown, remove from skillet, and set aside
  5. Add the remaining 1 Tbsp of olive oil to the skillet and the chopped onion and saute until they are softened
  6. Add the chicken, garlic and all the seasonings, and saute for 5 minutes and turn the chicken around
  7. Turn the chicken around one more time and sauce for another 5 minutes
  8. Add the Rosa sauce and ½ cup of water to the chicken
  9. Cover the skillet and cook for medium low heat for 20 minutes
  10. In the meantime, cook the pasta for about 10 minutes until it's tender, but with a bit of resistance (al dente)
  11. Using a colander, drain the pasta and set aside
  12. When the chicken is cooked, add the cooked mushrooms and cilantro. Mix them in with the sauce and add the cooked pasta
  13. Fold the pasta gently in the sauce and enjoy hot!

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