White Chicken Mushroom Spaghetti Recipes

CHICKEN MUSHROOM SPAGHETTI IN WHITE SAUCE RECIPE BY TASTY

Steps:

• Heat oil in a frying pan. Add onion and saute until translucent and fragrant. Add cooked chicken and cook until tender.
• Add 2 tbsp butter, then add flour and stir thoroughly, then add milk. Continue stirring over low heat until the mixture thickens.
• Add garlic, salt, pepper, and parsley. Then add mushrooms and continue to cook.
• Add the spaghetti and mix well.
• Transfer to a baking dish and top with grated cheese and a layer of breadcrumbs. Add remaining butter on top.
• Bake for 2-5 minutes until the top is slightly browned and cheese is melted. Enjoy!

CHICKEN MUSHROOM PASTA

Steps:

• In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry chicken until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.
• In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
• Add white wine to the pan and let simmer until reduced by half.
• Add chicken stock and cream. In a small bowl combine corn starch and water. Stir until starch is completely dissolved then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
• Add the cooked chicken back to the pan and cook for 30 more seconds.
• Stir in parsley and season to taste with salt and pepper.
• Serve over pasta.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.