Pasta with Mushroom Cream Sauce and Grilled Chicken

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Ready for comfort food with some bright carrots? (Is that really a question?) When you want comfort pasta, but you aren’t feeling like red sauce and you also don’t want to eat a gluey-thick alfredo… this is the perfect dish.

We made this last night for a family Valentine’s Day dinner. My mom was in town visiting and we had just come home from a wonderful museum tour (if you’re ever in Louisville, check out the Conrad-Caldwell Castle). It was a cold day, and by the time we got back we were all a little wiped from being on our feet. We (ok this was all Thomas) whipped up this meal and it was a crowd pleaser. It’s also an easy meal to make vegetarian if you cut the chicken.

Author: Meaghan Thomas
Prep Time: 20
Cook Time: 25
Total Time: 45 minutes
Category: Chicken, pasta
Cuisine: Italian

Ingredients

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2 boneless skinless chicken breasts
1 pound pasta of choice
1 pound crimini mushrooms, sliced
2 tbsp Finger Lickin’ Chicken spice blend
1 tbsp Sizzling Steak spice blend
1 1/2 cups veggie stock/broth
1/2 cup half and half
1 stick butter
1-2 tbsp olive oil
1-2 tbsp flour
2 tbsp fresh chopped basil

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Instructions

Coat chicken with olive oil and Finger Lickin’ Chicken spice mix
Star boiling water for pasta. Grill chicken until cooked, wrap in foil to keep warm, and set aside.
Cook pasta as you make the sauce
Saute mushrooms in 1 tbs of butter and Sizzling Steak spice mix until brown, set off to the side
In hot pan, add flour and remaining butter and saute until browned
Slowly add vegetable stock and half and half to the mixture and simmer until thickened. Stir constantly.
Pour cream and mushrooms over pasta and top with sliced chicken
Top with basil and serve

Find it online: https://pinchspicemarket.com/blog/mushroom-cream-chicken-pasta-dulce-vida-carrots/