Who doesn’t love pasta with mushrooms and chicken?
This simple pasta dinner combines tender bites of chicken with hearty mushrooms in a decadent cream sauce.
Or, if you want to change up your leftovers, spoon the sauce overbrown basmati rice.
Photo: Caitlin Bensel
This recipe was developed by Marianne Williams.
Drain and return to pot; toss with 1 tablespoon butter.
Partially cover with lid to keep warm.
Meanwhile, heat 3 tablespoons oil in a large, high-sided skillet over medium-high.
Toss and continue to cook until browned in spots, about 4 minutes.
Add remaining 1 tablespoon oil and toss.
Cook, undisturbed, until mushrooms are browned and tender, 3 to 5 minutes.
Add 34 teaspoon salt to mushrooms and stir to combine.
Add broth and half-and-half; bring to a simmer.
Reduce heat to medium.
Simmer until mixture starts to thicken and reduce slightly, 8 to 10 minutes.
Add vinegar and remaining 2 tablespoons butter.
Fold in chicken, 2 tablespoons tarragon, and remaining 1 teaspoon salt.
Top noodles with mushroom mixture and remaining 1 tablespoon tarragon.
2,000 calories a day is used for general nutrition advice.
