No, your eyes don’t deceive you. I’m posting twice in as many weeks. ZOMG watch your heads y’all, the sky is falling. Anywhoo, in my quest to find healthy comfort food (that’s a double negative isn’t it) I came across this recipe. Now that was something I could get into. Pasta and a nice gooey sauce. If I shut my eyes hard enough I could picture myself sitting at my house, watching the snow fall. That’s the funny thing about cooking. Certain foods take your mind places. Oh man, somebody needs to stop me I’m starting to sound like Rachael Ray, or as I like to call her RayRay. The best part is that this comes together in a matter of minutes. As opposed to actually going home which takes something like 8 hours. So this recipe is a bargain of sorts if you ask me.
First things first, start with a pan set to medium heat and add a few dollops of olive oil. If you’re using nonstick pan you could easily use Pam. Sometimes I use butter (I know you’re shocked right?) but we’re being virtuous today right?
Next I cube up one good sized chicken breast. You could probably use two pieces or more if you’re feeding Paul Bunyan or these people. One works just fine for us thanks, one does not need to cheer for poultry but what do I know.
Season it with salt and pepper and toss it in the pan.
Meanwhile get a pot of water on the stove so it can come to a boil for the pasta. But we’ll get to that later.
While the chicken browns dig out your mushrooms. Get it, dig…mushrooms. Ah forget it. I use baby bella’s because I like their color and flavor. You could use regular button mushrooms though and they’d work just fine. I like to slice them nice and thick so that when they cook down they’re still a good a good size next to the chicken. About this size is good.
Done! Oh and I like to leave the stems in tact. They’re yummy and add good flavor.
By this time the chicken should be about done. Remove it from the pan and set it aside. Oh and as I was editing this I just realized that I use roughly a million disposable plates and bowls in my Alabama posts. Me thinks Dixie owes me money.
Then add a little more oil or butter to the pan and toss in the mushrooms. I salt and pepper them pretty well. It also helps them release some of their juices.
As those cook, cut up about 3 scallions into a pretty fine chop. I use all of the white and about halfway up of the green. The interwebs has told me this is a coloquielism and that certain areas of the US are more fond of the greens or whites. There ya go, not just a recipe but a tip should you ever go on Jeopardy.
Chop them so that you end up with about this much…
Once you finish, add them to the cooking mushrooms.
Now let them cook for a little while stirring occasionally and you can make the sauce. Oh the glorious sauce. We start it with a cup of chicken stock to a bowl or measuring bowl thinger.
Then a half cup of milk. I use 1%. Skim just tastes like white water.
Now add 3 tablespoons of flour.
Stir it up really well until all the lumps are gone.
Add some fresh ground pepper and garlic powder. Oh and don’t mind my lumps. Its all in your head I tell you. There were no lumps. *nod*
Now pour that bucket of yum into the pan over the onion and mushrooms.
It doesn’t look like a whole lot of much now but give it a good stir and just let it hang out for a few minutes. Whoot, the water is boiling. Don’t forget to salt it pretty liberally.
Now I use whole wheat pasta. I do this because I like how it tastes, its a little nutty and has a little more flavor. If the thought of wheat pasta makes your face do this, use regular, its alright. I won’t call the fiber police on you. Just make sure to only use about half the box, 8 oz. or about thiiiiiis much.
Cook it according to the directions. Oh look, by now your sauce should be thickening up nicely. Mmmmmm, gravy.
Give it a few stirs and toss the chicken back in to warm up. Nothing like a hot soak in the gravy pool I always say. Wait, maybe that’s not it.
For good measure, add a few glugs of wine. Maybe a little under a quarter cup or so. Once you add it give it a taste. Does it need salt, pepper, more wine, butter? Add it now.
Pasta’s done! Drain it and add it into the sauce. Oh yum. We’re almost there.
Give it a good stir and add a bit of Parmesan cheese. Alright maybe a little more than a bit.
At this point I like to let it bubble away for maybe 2 more minutes. It gives the pasta some time to absorb some of the sauce and the flavors another few minutes to marry together. Don’t get me wrong that little mushroom in the top left corner. Yeah I had to reach in and eat it right out of the pan. Can you blame me though? Look at it! Mocking me with its glisteny perfection. When you can’t wait any longer dish it out into bowls and garnish with more cheese. I’d have added some parsley to the top (and the sauce) if I’d had any fresh. But I do not. Woe.
Look at that. Don’t you want to just dive in. Nothing says warm comfort food like a big plate of wintery pasta. Enjoy!
