Monday, May 24, 2010

Creamy Chicken and Mushrooms

This pasta dish is very good and has a really fresh taste. I made a few changes to the original recipe because it was a little strong for me. But is very delicious!

Creamy Chicken and Mushrooms

1 Tbsp Olive Oil
2 average-sized Chicken Breasts (about 1 to 1 ½ pounds), cut into chunks
8 ounces white Button Mushrooms, quartered
1/2 tsp Dried Thyme
3 cloves Garlic, finely minced
3/4 pound Pasta (I used mini Farfalle)
8 ounces Cream Cheese, softened
1 cup reserved Pasta Water
1/2 tsp Salt
1/2 tsp Pepper
½ cup freshly grated Parmesan Cheese
3 Tbsp chopped fresh flat leaf Parsley
1/2 Tbsp Lemon Juice

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until tender. When the pasta is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the pasta and set aside.

While the pasta cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.

In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and mushrooms. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the pasta, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.

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