My wife liked it, but I didn't. I cooked it, so I rate it. She added worcestershire sauce to hers at the table. I thought that it was pasty, even after additional stock. It was also as bland as pablum. I'd be better off using a different recipe rather than trying to improve this one.
Creamy Chicken Pasta
More From Cooking Light
Total: 30 Minutes
- Calories: 364
- Fat: 14.3g
- Saturated fat: 7.1g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.5g
- Protein: 23.2g
- Carbohydrate: 36.3g
- Fiber: 2.3g
- Cholesterol: 67mg
- Iron: 2.4mg
- Sodium: 336mg
- Calcium: 67mg
- 9 ounces uncooked orecchiette pasta
- Cooking spray
- 12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 cup unsalted chicken stock (such as Swanson), divided
- 2 tablespoons all-purpose flour
- 1/2 cup half-and-half
- 1/3 cup mascarpone cheese
- 1/4 cup chopped fresh parsley, divided
- 1/2 cup chopped onion
- 1 teaspoon minced fresh garlic
- 1 teaspoon chopped fresh thyme
- 8 ounces chopped wild mushroom blend
- 3 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1. Cook pasta according to package directions, omitting salt and fat; drain.
- 2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
- 3. Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms; cook 8 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 tablespoons parsley.
- If you like butternut squash, try Butternut Squash and Chicken Pasta: Prepare Creamy Chicken Pasta through step 2, substituting 8 ounces cavatappi pasta for orecchiette, and omitting flour and half-and-half. Preheat oven to 450°. Combine 4 cups peeled (1-inch) cubed butternut squash, 1 1/2 cups (1-inch-thick) slices shallots, 3 thinly sliced garlic cloves, and 2 (3.5-ounce) packages shiitake mushroom caps, sliced. Drizzle vegetable mixture with 1 tablespoon olive oil; toss. Transfer squash mixture to a small roasting pan; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Bake at 450° for 20 minutes or until vegetables are just tender. Add vegetable mixture to pasta mixture; cook 1 minute or until thoroughly heated. Sprinkle with 1 1/2 tablespoons chopped fresh chives, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Serves 6 (serving size: about 1 1/2 cups) Calories 416; Fat 16.2g (sat 7.1g); Sodium 354mg
- If you like mascarpone, try Chicken Caesar Pasta Salad: Prepare Creamy Chicken Pasta through step 2, substituting 6 ounces farfalle for orecchiette, adding 8 cups torn Swiss chard to pasta during last 2 minutes of cooking, omitting half-and-half, and reducing flour to 1 1/2 tablespoons. Preheat the oven to 450°. Combine 3/4 cup toasted fresh breadcrumbs, 1 1/2 tablespoons chopped fresh parsley, 4 teaspoons minced fresh garlic, 1/2 teaspoon grated lemon rind, and 3 finely chopped drained canned anchovies. Combine 2 cups halved cherry tomatoes, 1 cup thinly sliced shallots, and 1 tablespoon olive oil. Bake at 450° for 15 minutes. Combine the pasta, tomato mixture, and chicken mixture, and cook for 1 minute. Spoon about 1 cup pasta into each of 6 bowls; sprinkle evenly with breadcrumbs. Serves 6 Calories 364; Fat 15.6g (sat 6.9g); Sodium 446mg
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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