A modified version of Mark Bittman’s "Creamy One-Pot Pasta With Chicken and Mushrooms" from cooking.nytimes.com


• 2 tablespoons olive oil, more as needed

• 1 shallot or small onion, chopped

• 1 tablespoon minced garlic

• 2 skinless breasts or boneless chicken thighs

• 2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced

• ½ pound cut pasta like gemelli or penne, (I like farfalle) or long pasta broken into bits

• Salt and freshly ground black pepper

• ½ cup dry white wine or water

• 3 to 4 cups chicken or vegetable stock

• ¼ cup heavy cream

• Chopped fresh parsley, optional

• Freshly grated Parmesan, optional


Wash chicken thoroughly and pat very dry.

If using breasts and they are thick, slice in half horizontally.

Cut about 1 tablespoon or so butter into a Dutch oven and heat until sizzling but not brown.

Sear chicken on both sides quickly. Do not cook.

Remove, chop into bite-sized chunks and set aside.

Wipe the Dutch oven clean then add 2 tablespoons olive oil.

Turn burner to medium.

When the oil is hot, add the shallot and mushrooms.

Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes.

Add chopped garlic and cook for 1 minute.

Add the pasta and stir it well until it is glossy and coated with oil -- about 2 to 3 minutes.

Sprinkle salt and pepper over the pasta stirring it.

Add the wine.

Stir often as the liquid bubbles away.

When the liquid is almost gone begin to add stock to the skillet -- about ½ cup or so at a time.

After adding the ½ cup of stock stir the pasta gently but  frequently to prevent it from catching.

When the liquid is almost all absorbed repeat the adding of ½ cup of stock and the stirring.

The mixture should not get too wet and become “soupy”, nor should the bottom of the pot remain dry after stirring.

Keep heat at medium and stir frequently.

When the pasta is about 3 to 4 minutes away from being done, add the chicken and stir to combine.

Continue to cook until the chicken is done — it will be white on the inside when cut — and the pasta is how you like it.

Add the cream and stir to cover the pasta and chicken.

Taste, adjust seasoning, transfer to a serving dish, garnish with parsley and Parmesan, and serve.

Alpharetta, GA,    05/16/2018<br />
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