Creamy One-Pot Pasta With Chicken and Mushrooms
Recipe Date:
March 9, 2021
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 tbsps olive oil, more as needed
- 1 shallot or small onion, chopped
- 1 tbsp minced garlic
- 2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
- 1/2 lb cut pasta like gemelli or penne, or long pasta broken into bits
- salt and freshly ground black pepper
- 1/2 cup dry white wine or water
- 3 to 4 cups chicken or vegetable stock
- 2 boneless chicken thighs, diced
- chopped fresh parsley, optional
- freshly grated parmesan, optional
Directions
Tasting notes: Mushrooms and Pinot noir are always beautiful together.
Serena's tips: Step should be to brown the chicken thighs and then set them aside and follow the rest of the recipe. Dice the chicken prior to putting it in the pan. Cremini mushrooms are our preferred choice for this recipe and Alan always adds more pasta.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1012898-creamy-one-pot-pasta-with-chicken-and-mushrooms
Recipe courtesy of Mark Bittman and the New York Times. Photo courtesy of Julia Gartland for The New York Times. Food Stylist: Michelle Gatton
