Creamy Chicken and Mushroom Pasta Skillet

My boyfriend is a mushroom fanatic.  He could eat them for breakfast, lunch, and dinner.  I like them a lot myself–and I also love chicken and pasta.  So odds are, I’ll be making a lot of this dish from Eat Live Run in the near future–especially as it takes only 15 minutes to make.

Yield: Serves 4, generously

Total Time: 15 minutes (oh yeah)

Ingredients

8 oz dry pasta.  The original recipe calls for farfalle (bow ties), but I don’t like the texture. I’ll try a short, curly pasta such as rotini instead).

1 lb boneless, skinless chicken breast, cut into bite-sized cubes

1 shallot, minced

1 tsp minced garlic

1 tbsp oil

20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)

1/2 cup beef or chicken broth (I’ll use chicken)

1/2 cup cream (I’ll use light cream to make it a little healthier)

1/2 tsp salt

1/4 tsp black pepper

1/4 cup Parmesan cheese (or to taste)

fresh minced parsley for serving

Directions

1. Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through.

2. Remove chicken to a plate and drizzle in a teeny more oil in your pan.

3. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy—about five minutes.

4. Then, slowly stream in the broth and cream.

5. Add the chicken back to the sauce and bring to simmer for a couple minutes.

6. Cook the pasta in boiling salted water.

7. Drain and add pasta to the sauce. Add the salt, pepper, parmesan cheese and parsley. 8. Serve.

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