Mushroomandchickenpaniniswithavocadomayo Recipes

CHICKEN AND MUSHROOM PASTA

Chicken and Mushroom Pasta image

Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.

Provided by iewe7726

Categories Healthy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces penne pasta
1 lb boneless skinless chicken breast, cut into bite-size strips
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 tablespoons olive oil, divided
3 large garlic cloves, minced
3 cups fresh mushrooms, sliced
1 medium onion, thinly sliced
1/2 cup chicken broth
1/4 cup dry white wine
1 cup cherry tomatoes, halved
1/4 cup basil leaves, shredded
3 tablespoons fresh oregano, snipped
1/4 cup parmesan cheese, grated

Steps:

Cook pasta according to package directions. Drain and return to saucepan and keep warm.
Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
Carefully add chicken broth and white wine.
Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.

Nutrition Facts : Calories 473.1, Fat 13.2, SaturatedFat 2.9, Cholesterol 78.1, Sodium 474.9, Carbohydrate 53.3, Fiber 8.2, Sugar 3.5, Protein 34

CHICKEN AND MUSHROOM PANINI

Chicken and Mushroom Panini image

Super-Fast from Cooking Light Magazine, November 2009 edition.These were a lot of fun to make because we had a lot of help and we couldn't wait to eat these delicious sandwiches.:)

Provided by Manami

Categories Lunch/Snacks

Time 20m

Yield 4 Sandwiches

Number Of Ingredients 9

Ingredients

cooking spray
2 cups pre-sliced cremini mushrooms or 2 cups pre-sliced button mushrooms
1 teaspoon minced garlic
1/4 cup canola mayonnaise (to which you add crushed red pepper flakes)
2 tablespoons chopped sun-dried tomatoes, packed without oil
1 tablespoon capers
8 slices ciabatta (1 1/2 oz) or 8 slices sourdough bread (1 1/2 oz)
8 ounces chopped skinless boneless rotisserie chicken breasts
4 slices reduced-fat provolone cheese

Steps:

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.
Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
Heat a large grill pan over medium heat.
Coat pan with cooking spray.
Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
E N J O Y!

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY

One-Pot Chicken And Mushroom Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese

Provided by Jody Duits

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 ½ lb chicken breast, cubed
½ yellow onion, diced
salt, to taste
pepper, to taste
2 cups cremini mushroom
3 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons paprika
4 cups chicken broth
1 cup heavy cream
1 lb farfalle pasta
5 oz spinach
1 cup parmesan cheese

Steps:

Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
Top off with extra parmesan and serve.
Enjoy!

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