Recipes
/Chicken and Wild Mushroom Pasta
Chicken and Wild Mushroom Pasta
Ingredients
- 8 ounces bowtie pasta
- 2 tablespoons Dierbergs butter
- 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
- 1 pound wild mushrooms (baby bella, shiitake, oyster), stemmed and sliced
- ¼ cup diced shallot
- 3 cloves garlic, minced
- 1 cup heavy whipping cream
- ¼ cup dry sherry
- 2 teaspoons Cajun/Creole seasoning
- Freshly ground black pepper
- Chopped fresh parsley
- Grated parmesan cheese
Directions
Cook pasta in large pot of boiling water for 6 minutes (pasta will be very al dente); drain well and set aside.
In large skillet, melt butter over medium-high heat. Add chicken; cook stirring often until no longer pink, about 5 minutes. Add mushrooms, shallot, and garlic; cook stirring often until mushrooms soften, about 3 minutes. Add cream, sherry, and Cajun seasoning; cook stirring frequently until mixture comes to a boil, about 2 minutes.
Stir in pasta; cook until pasta is tender, about 7 to 8 minutes. Season with pepper; garnish with parsley and parmesan.
Nutrition Information
Servings:
6
Serving Size: Per Serving
Per Serving
Calories: 405
Cholesterol: 96 mg
Fat: 21 g
Sodium: 258 mg
Carbohydrates: 35 g
Protein: 18 g
Fiber:
Saturated Fat: N/A
Serving Size: Per Serving
Per Serving
Calories: 405
Cholesterol: 96 mg
Fat: 21 g
Sodium: 258 mg
Carbohydrates: 35 g
Protein: 18 g
Fiber:
Saturated Fat: N/A