Chicken Penne and Mushrooms with a Garlic-Thyme Cream Sauce
March 30, 2013
Chicken Penne and Mushrooms with a Garlic-Thyme Cream Sauce - GFCFSF
4 tablespoons oil
2-3 boneless skinless chicken breasts
2 cups mushrooms, sliced
2 shallots, minced
5 cloves garlic, minced
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves
1/3 cup sherry (optional)
1 cup chicken stock
1-1/2 cups Mimic Creme or Cashew Cream
1 teaspoon dijon mustard
salt and pepper to taste
16 ounce bag of Tinkyada Penne Pasta
2 cups vegetables of your choosing (peas don't need pre-cooking, just defrost them)
In one pot, bring water to a boil, add 2 tablespoons salt and cook pasta until al dente. Drain, rinse in cold water and set aside.
In another pan, steam vegetable (except peas as they are already cooked when you buy them). Remove from heat. Set aside.
In a pan, heat oil on medium high heat. Pound chicken breasts flat, season with salt and pepper on both sides. Sear on both sides and remove to plate.
Add mushrooms and more oil if needed, stir ONCE and let cook on medium until browned, then stir and add garlic, shallots and thyme. Stir and cook for 2 minutes. Add sherry (if using), scraping up bits. Add chicken stock and stir well. Stir in creme and mustard. Add chicken back in and cook 5 minutes. Add in vegetable. Cook over low heat while you wait for pasta to be done.
Combine pasta and sauce with meat and serve.
1. Drizzle with truffle oil for extra flavor before serving.
2. whisk in 1/2 cup grated Daiya Havarti with Garlic when adding creme.
3. Do not overcook pasta or it will be gummy.