Chicken & Artichoke Pasta with Mushrooms

I love creamy pasta dishes. Seriously, what’s not to like about them? Well, okay, the calories and fat content? I would agree. But that’s why we don’t eat them daily. We have it in moderation and enjoy them when we do. Good stuff.

One of the newer favorites in our house is this pasta dish that I call Chicken & Artichoke Pasta with Mushrooms. Not a fancy sounding name, but it does the trick. The family raves about it – even those that say that they don’t like mushrooms or artichokes (two of the kids pick out the mushrooms and tolerate the artichokes).

The first step in making Chicken & Artichoke Pasta with Mushrooms is to cook your pasta according to the package instructions. I used La Romanella Organic Farfalle Pasta, which is sold at Smart & Final. I really like this pasta and right now it’s on sale at Smart & Final for .99 cents a bag so I have stocked up on it. When the pasta is done cooking, be sure to save about 1 cup of the pasta water – you’ll need it later.

Next, cook up some chicken breast that has been cut into chunks. I do this by adding a bit of olive oil to my pan and frying it up until it’s cooked all the way through and browned a bit. After the chicken is done, spoon it onto a plate – we need the pan for the rest of our ingredients.

Next up, melt 2 tablespoons of butter in the pan and cook the minced garlic for a about a minute and then add the Portobello mushrooms, but you could use another type if you prefer.

After the mushrooms are cooked, you add in the artichoke hearts, which are also roughly chopped a bit. I usually use canned, non-marinated artichoke hearts, but this time I used marinated ones. To use the marinated artichoke hearts instead of non-marinated ones, I simply drained the liquid off and gave them a very quick, gentle rinse in hot water. They tasted great in the dish, so now I won’t be so afraid of using marinated artichoke hearts.

Also add your chicken back into the pan and combine it with the artichoke hearts and mushrooms. Add your white wine, combine it all together and cook until it has reduced down a bit. After I pour the wine into the dish, I always enjoy a glass of it….it might just be the best part of cooking with wine.

Now, add the heavy cream. Stir it up, and reduce the heat to medium. Isn’t the Anderson Dairy logo cute – I’ve always like it since the first time I saw it in Arizona.

When the cream is heated, stir in the Parmesan cheese. You’ll keep cooking the mixture until it thickens to your liking.

When it’s thickened enough, add it to your pasta – tossing and folding it gently together. Remember the pasta water we saved? This is where it comes in handy. Add a bit of the pasta water to the pasta if you notice it’s a bit dry. I usually pour a bit in and stir it up…if I need more, I add more until I have a nice, creamy pasta dish. Oh, and if you are like me and one day forget to reserve the water, no biggie – just pour in a bit of heavy cream or milk. It’ll work.

Oh, oh….I have to show you the wonderful gift basket Smart & Final sent me filled with La Romanella products! After using so many of these products, I’m a fan – the quality is excellent, in my opinion and something I will definitely purchase on future shopping trips.

I have another goodie to share with you — Smart & Final is giving one winner a trip to Sonoma’s wine country! Go to http://www.facebook.com/smartfinaland “LIKE” Smart & Final on Facebook to be entered to win (winner must live within a 20 mile radius of a Smart & Final).

And there is another cool promotion happening this week – when you buy one Redwood Creek Wine (750ml), you get a free 16 oz package of La Romanella Pasta. With these two things, you’ll be well on your way to make my Creamy Chicken & Artichoke Pasta!

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Here’s the completed recipe – feel free to print and/or save:

Chicken & Artichoke Pasta with Mushrooms

Ingredients

1 lb La Romanella Pasta
1 tablespoon olive oil
1 lb chicken breasts, boneless/skinless, cut into cubes
2 tablespoons butter
1 clove garlic, minced
6-8 oz fresh mushrooms; sliced and roughly chopped
14 oz artichoke hearts, drained, roughly chopped
1/2 cup white wine
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt & Pepper

Instructions

Cook the pasta according to the pasta directions. Reserve 1 cup of pasta water and drain off the rest.

Heat olive oil in a skillet. Cook chicken until fully cooked and slightly browned. Turn off heat and remove chicken from pan to a plate or bowl.

Heat same skillet over medium heat and add butter to pan. When melted, add garlic and cook for about 1 minute. Add mushrooms and cook until mushrooms are tender and very little moisture is in the bottom of your pan. Add artichokes and cooked chicken to the mushrooms. Stir to combine and heat through.

Stir in white wine. Cook over medium-high heat until reduced a bit (about 5 minutes or so). Stir in heavy cream and reduce heat to medium. When mixture is fully heated, add Parmesan cheese. Continue cooking until mixture is thickened. Season to taste with salt and pepper. Remove from heat.

Add mixture to cooked pasta. Fold and stir in gently. If necessary, stir in some of the pasta water. Start with a small amount, stir, and add more if needed.

Serve and enjoy!
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Note: This #LaRomanella project has been compensated as part of a social shopper insights study for #collectivebias. All opinions are my 100% my own.

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