This one's for the mushroom lovers out there!
My husband being one of them, this has become a staple dish in my home. Before stumbling upon this recipe, my go-to dish to satisfy his healthy mushroom addiction interests was the tried and true "Chicken Marsala."
Now that I've been able to incorporate this recipe into the mix, it keeps things interesting. Mushroom-wise of course. I'm not a fan, but even I love this simple dish. That's how I knew I needed to share it with you!
All You Need:
2 Roasted Chicken Breasts (I prefer Air Chilled, Organic)
8 oz Fettuccine
2 tbsp unsalted butter
2 cloves of garlic, minced
1 lb cremini mushrooms
1 onion, diced
1/2 tsp dried thyme
1/4 tsp dried dill
Himalayan Salt and fresh cracked ground pepper, to taste
2 tbsp all-purpose flour
3/4 cup of chicken or vegetable broth
1 cup half & half
Bring a pot of water to boil, cook pasta according to directions and drain.
Melt butter in a large skillet over medium heat. Saute` garlic, mushrooms & onion. Stirring occasionally, until tender.
 |
| Things are starting to smell really good.. |
Stir in thyme and dill until fragrant, about one minute; season with salt and pepper, to taste.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in broth, and cook, whisking constantly, until incororated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
Stir in baby spinach and Parmesan until spinach wilts. If it's too thick, add more half and half as needed.
Stir in pasta and diced chicken, gently toss to combine.
Serve immediately, garnished with parsley, if desired and enjoy!
What's your favorite mushroom inspired recipe? Share in the comments section below!
Essentially yours,
Erika
No comments :
Post a Comment