I found this recipe out of a Ladies Home Journal magazine that a coworker brought to work. She brings a few magazines each month and I always search for some cheap and easy recipes. If I like any of them, I’ll go to the copy room and make a *color* copy. SHhhhhhh!! Don’t tell anyone I work with! And, if I work with you and you’re reading this… forget everything you read above. 🙂
This dish lasted us for THREE nights! It says “4 servings” but somehow it was WAY more. It could have actually lasted us four nights, but we were ready to eat something different by then. We usually wouldn’t eat the same meal even three nights in a row, but this dish was so delicious, we looked forward to it!
The chicken used in this dish is from another recipe in the magazine. I had tomatoes and onions left over that were supposed to be used for a soup, but I didn’t make the soup so ended up wasting them. I don’t think it’s really that important for the chicken to be prepared as stated in the recipe, if you’d rather take a different route.
Mushroom Chicken Cream Pasta (adapted from Ladies Home Journal)
1 package (14 oz) pasta
2 tbsp unsalted butter
1 tbsp olive oil
1 lb white button mushrooms, cleaned and sliced
1 cup heavy cream
Quick Roasted Chicken (chicken only), shredded
1 box (10 oz) frozen peas, thawed
1/2 cup (2 oz) shredded Parmigiano-Reggiano (i used Parmesan since i had it on hand), plus more for serving
4 tbsp chopped fresh flat-leaf parsley
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, melt butter with oil over medium-high heat. Add mushrooms, reduce heat to medium and saute’ until softened and just starting to brown, 8 to 10 minutes. Add cream and simmer over high heat until reduced slightly, about 1 minute. Stir in chicken, peas and cheese. Remove from heat; salt and pepper to taste. Toss with pasta and 2 tbsp parsley. Transfer to a large serving bowl and sprinkle with remaining 2 tbsp parsley. Serve with additional cheese on the side.