Chicken Mushroom Spaghetti In White Sauce Recipe By Tasty

Steps:

• Heat oil in a frying pan. Add onion and saute until translucent and fragrant. Add cooked chicken and cook until tender.
• Add 2 tbsp butter, then add flour and stir thoroughly, then add milk. Continue stirring over low heat until the mixture thickens.
• Add garlic, salt, pepper, and parsley. Then add mushrooms and continue to cook.
• Add the spaghetti and mix well.
• Transfer to a baking dish and top with grated cheese and a layer of breadcrumbs. Add remaining butter on top.
• Bake for 2-5 minutes until the top is slightly browned and cheese is melted. Enjoy!

Steps:

• Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
• Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
• Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
• Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
• Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
• When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
• Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
• Top off with extra parmesan and serve.
• Enjoy!

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
• Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

Steps:

• Cook pasta according to package directions. Drain and return to saucepan and keep warm.
• Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
• Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
• Carefully add chicken broth and white wine.
• Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
• Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
• Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes. Drain.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
• Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
• Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in sour cream. Cook until heated through, but do not boil. Serve over linguine pasta.

Steps:

• Preheat oven to 350 degrees. Butter a casserole dish.
• First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
• Remove veggies from pan and set them aside in a big mixing bowl.
• Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
• Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
• In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
• Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
• After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
• Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.