Creamy Chicken and Mushroom Pasta

Thursday, March 10th, 2005


* 1 teaspoon olive oil
* 4 pounds boneless, skinless chicken breasts, cut into bite size pieces
* 1 cup onion, diced
* 2 cups mushroom, sliced
* 2 cloves garlic, minced
* 3/4 cup white wine
* 3/4 cup chicken broth
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 2 bay leaves
* 2/3 cup milk
* 2 tablespoons flour
* 4 cups linguine, cooked


Cook pasta according to directions on package. Drain.
Saute chicken in a large non-stick skillet over medium-high heat until done. Remove from pan.

Saute onion and garlic in the pan for 5 minutes. Add mushroom and continue to saute for 4 minutes. Return chicken to pan. Add wine, broth, thyme, salt and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Discard bay leaves.

Combine milk and flour in a small bowl. Add milk mixture to the pan and cook for 3 minutes. Stir in pasta.

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