Chicken and Mushroom Rotini
A one-pot meal of boneless skinless chicken breast, mushrooms, and penne pasta in a creamy Parmesan sauce.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 12 ounces skinless chicken breast, thinly sliced
- 8 ounces white button mushrooms, sliced
- 2 medium garlic cloves, minced
- 1 TBSP cornstarch
- 1/2 tsp dried thyme
- 2 cups whole milk
- 1 cup water
- 8 ounces uncooked rotini pasta
- 1/2 cup freshly grated Parmesan cheese
- salt & freshly ground black pepper
Cool Tools For Your Kitchen
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Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Weston Bamboo Pasta Drying Rack - SEE ON AMAZON
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Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
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Directions
- Heat the olive oil in a large saute pan over medium-high heat.
- Add the chicken, mushrooms, and garlic to the pan and cook, stirring occasionally, until mushrooms begin to brown, about 6 minutes.
- Stir in the cornstarch, thyme, 1 1/2 tsp salt, and 1/2 tsp pepper until well combined.
- Stir in the milk and water then bring to a boil, stirring often.
- When the liquid just begins to boil stir in the pasta then reduce heat to medium-low.
- Place a lid on the pan and simmer over medium-low heat, stirring occasionally, until pasta is tender, about 15 minutes.
- Take the lid off the pan and stir in the Parmesan cheese until well combined.
- Taste and season with additional salt & pepper if needed.
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