Chicken Pasta Recipe
When you are looking for a way to use the last few chicken breasts in the freezer, casserole dishes is the way to go. Our family favorite is what I call “Some Kind of Chicken”. Typically, this is when I find something at the last minute to do with a few pieces of chicken. If I haven’t had a moment to plan ahead, the chicken is likely to go in anything.
Try it out for yourself. Let me know how you like it and if you put your own spin on it.
– 2 tbs Olive Oil
– 1 shallot sliced
– 1 garlic clove chopped
– 16 ounces of mushrooms
– 4 boneless skinless Chicken Breast sliced
– 1/4 cup white cooking wine
– 1 cup of Heavy Whipping Cream
– 1 bag of frozen California mixed vegetables (thawed)
– 3 cups of cooked Penne Pasta
– 1 cup of Reggiano Parmesiano Cheese
– Kosher Salt
Saute’ sliced shallots, chopped garlic, and mushrooms in Olive Oil on medium heat till translucent. Add sliced Chicken Breast till browned. Add White Cooking Wine and Heavy Whipping Cream and simmer for 5 minutes. Add thawed California Mixed Vegetables till al dente. Add Kosher Salt and Pepper to taste. Transfer contents to a pasta bowl and toss with the Penne Pasta. Sprinkle with Reggiano and Parmesiano Cheese. Serve with crusty bread salad and enjoy!