My husband is a huge fan of mushrooms on pretty much everything. But I can't stand them, and since I do most of the cooking, mushrooms are not a normal staple in our diet. However, every now and then I cave and involve mushrooms somehow. This chicken and mushroom pasta is simple and and done in one pot so the clean up is a breeze. And, it's easy to pick out the mushrooms if you hate them as much as I do! Pair this dish with Twisted Cheesy Garlic Bread and you've got a great meal in store!
As always, prep your meat and vegetables. Cut two boneless, skinless chicken breasts into bite size pieces. Next, dice up a couple roma tomatoes and an orange pepper and slice about six ounces of fresh mushrooms.
Chop up two cups of kale and grate 1/2 cup Parmesan cheese and set aside.
Heat a deep skillet,heat a tablespoon of olive oil over medium high heat. Add chicken and minced garlic and cook until golden brown (about 5-7 minutes). Once the chicken is done, push it to one side of the pan and another tablespoon of olive oil and the mushrooms, tomatoes, and pepper. Cook until the veggies are soft. Add one tablespoon of flour, stir and cook for one minute until the flour is incorporated.
Take two cups of chicken broth and one cup heavy cream and slowly add them to the pot. (I pour about a half cup at a time and allow to thicken slightly before adding the next half cup.) Stir gently to incorporate.
Stir in salt, pepper, garlic powder, and crushed cayenne pepper along with sixteen ounces uncooked penne pasta. Bring to a boil, then reduce the heat to a simmer for fifteen minutes or until the pasta absorbs all the liquid. Once the liquid is absorbed and the pasta is soft, stir in chopped kale and grated Parmesan cheese and serve.
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Most of the time, I follow someone else's recipe when I cook. But sometimes I like to experiment with a recipe I create. When I do, I make sure to share my creations with you.