This recipe is a creation of mine, inspired by the Wild Mushrooms a la Crème
that I made recently. If you really want to know, I made the mushrooms, then had to make dinner. I didn’t want to use all the mushrooms I had just made (because I’m dying to know how it freezes), and I also remembered that I had a lone chicken breast in the freezer, which made for a more substantial weeknight dinner. And Mushroom & Chicken Pasta a la Crème was born!
The technique is reminiscent of the wild mushroom recipe, but you’ll see my improvisations. If I do say so myself, this recipe is fabulous! Hearty, creamy, filling.
Mushroom & Chicken Pasta a la Crème
4 tablespoons butter
1/2 onion, finely chopped
1 large chicken breast, diced
8-10 mushrooms (I used baby portobellos), sliced
salt and freshly ground pepper
1 cup heavy cream
freshly chopped parsley
1 tablespoon freshly chopped chives
1/2 pound linguine or pasta of your choice
Boil a pot of water for pasta, and cook pasta while making the sauce.
Melt butter over medium-low heat; add onions. Saute onions for several minutes. Add chicken, and saute until cooked on all sides and beginning to turn golden. Add mushrooms and saute, stirring occasionally, until cooked. Stir in salt and pepper and about a tablespoon of lemon juice. Add cream to the mixture, and heat until bubbly, and allow to bubble for a few minutes. Reduce heat if needed so mixture doesn’t boil too aggressively.
*If pasta isn’t done yet, you can hold the sauce here over low heat, barely simmering.
Taste and correct seasonings, then add chopped herbs and stir.
Place cooked pasta in a serving bowl, top with Mushrooms & Chicken a la Crème, and serve!