Chicken And Mushroom Pasta With Balsamic Cream Sauce Recipes

CREAMY BALSAMIC CHICKEN BACON MUSHROOM PASTA

Steps:

• Prep your bacon and chicken. Boil a large, salted pot of water and cook pasta al dente according to package directions.
• Meanwhile, add the bacon to a skillet over medium-high heat. Cook, stirring occasionally, until it's nice and crispy (about 7-10 minutes). Take the bacon out of the pan and set it aside.
• Drain some of the bacon fat off, still leaving enough to cook the mushrooms in. Sauté the mushrooms for about 3-4 minutes or until they start to release some of their water.
• Add the chicken in the pan and cook for another 4-5 minutes or so. Most of the liquid should be gone from the pan by now. If not, cook a little bit longer.
• Stir in the balsamic vinegar and cook it for about a minute.
• Add the cream, Italian seasoning, and garlic powder to the pan. Give it a good stir (make sure to scrape up any brown bits from the bottom of the pan) and let it cook for 5 minutes or so (reduce heat if bubbling like crazy), taking care not to overcook the chicken.
• Stir in the parmesan cheese, bacon pieces, and season the sauce with salt & pepper as needed.
• Drain the pasta and add it to the skillet. Toss the sauce with the pasta continuously for a minute or two (I used tongs) - this will help thicken the sauce a bit.

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

Steps:

• Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
• Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
• Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
• To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

CHICKEN AND MUSHROOM PASTA WITH BALSAMIC CREAM SAUCE

Steps:

• Cook the orzo pasta or whatever grain you choose to make according to package instructions.
• Preheat a skillet or stove-top griddle over medium-high heat and add vegetable oil to coat pan/griddle. (Another option is to bake the chicken). Pound the chicken breasts to an even thickness. I do this by placing them one by one in a large ziploc and use my fist to pound them evenly or just buy thin cutlets instead of breasts. Season chicken liberally with salt and pepper on both sides. Cook the chicken for about 4-5 minutes on each side depending on thickness. Place cooked chicken in large sheet of foil and wrap tight to keep warm while you prepare the sauce. You can put the oven on low and keep it warmly wrapped in the foil - which is great make-ahead step if you're serving it for a dinner party.
• Use the same skillet (or a new skillet if you've used a griddle) and add the butter directly to it after removing the chicken. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
• As soon as the mushroom brown, season with salt and pepper then add the garlic, thyme and shallots. Cook for another 2-3 minutes as the shallots soften.
• Sprinkle the flour into the pan and cook for an additional 2 minutes. (You're making a roux. The texture should get pasty.)
• Whisk in the stock, balsamic vinegar and the cream. Turn the heat to high and simmer for about 4-5 minutes as the sauce thickens. Be patient. It will thicken. Taste the sauce and add more salt and pepper if needed.
• When you're ready to serve, slice your chicken on an angle to create strips. Plate the orzo, top with mushroom sauce, add your chicken, more sauce and finally sprinkle with parsley.
• Serve with a simple side salad.

CHICKEN WITH WILD MUSHROOMS AND BALSAMIC CREAM SAUCE

Steps:

• Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
• Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
• Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
• Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more.
• Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
• To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

CREAMY TUSCAN PASTA SAUCE WITH CHICKEN AND BALSAMIC MUSHROOMS

Steps:

• Set out cream cheese to soften. Then prepare your chicken. Precooked chicken strips are very easy, and this would also be a great way to use up leftover rotisserie chicken, by dicing into bite-sized pieces. Or you can bake or pan-fry your chicken breasts and then cut into bite sized pieces.
• Prepare the balsamic mushrooms. First, in a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water, set aside.
• In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
• Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium-high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more.
• Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with pepper. Set aside mushrooms.
• Prep remaining ingredients - shred parmesan, mince garlic (or use garlic press), halve cherry tomatoes, julienne-slice basil leaves into thin strips, boil pasta.
• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
• Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper, salt, and half of the fresh basil. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
• Plate! Layer pasta, then chicken, then mushrooms, then sauce, and top with cherry tomatoes and remaining fresh basil.

CHICKEN & MUSHROOMS WITH BALSAMIC CREAM SAUCE

Steps:

• 1. Prepare your pasta, set aside. Heat olive oil in large skillet, sprinkle chicken medallions with salt, pepper and garlic. When oil is hot, add chicken cook 3-4 min and flip, cook another 3-4 min. Remove from pan, cover to keep warm and set aside.
• 2. Add butter to chicken skillet, when melted and hot, add onions and mushrooms, saute until onions are translucent. Add garlic and thyme, season with more sea salt and fresh cracked black pepper, cook 2 more minutes then sprinkle flour over top of onion mixture, stir well and cook 2 more min. Slowly pour in 1 1/2 cup stock, stirring briskly to incorporate flour, use whisk if needed. If sauce seems right consistency with 1 1/2 c of stock then stop there, if you want it thinner, add remaining 1/2 cup. Add in balsamic and simmer until thickened. Add in cream, chicken and spinach, if desired. Stirring occasionally until spinach is wilted. Serve over pasta.

CHICKEN WITH MUSHROOMS IN A LIGHT BALSAMIC CREAM SAUCE RECIPE - (4.3/5)

Steps:

• Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Season chicken with salt, black pepper, and garlic powder. When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees. Remove the cooked chicken from the pan, and set aside. To the pan, melt 2 tablespoons butter and reduce the heat to medium. Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more. Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme. Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute. Slowly whisk in chicken stock, then balsamic vinegar. Whisk well. Add in half and half, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer. To serve, arrange noodles in a bowl. Top with a piece of chicken and mushrooms balsamic cream sauce. Serves 4, enjoy!