Chicken and Mushroom Pasta

A super easy and versatile dish that you can make your own for a quick & delicious dinner in less than 30 minutes. Great for using up vegetables past their prime, it’s incredibly rich and filling without cream or butter

Yesterday was a long long day.

With my body still adjusting to the time change and waking up at 5:06am, I felt tired all day. That meant that my meals were less than inspired {think almond butter & already cut up fruit for breakfast and leftover pumpkin hummus & carrots for lunch}.

I also had some vegetables almost past their prime in the fridge that needed to be used ASAP.

If you haven’t already guessed, this Chicken and Mushroom Pasta is the brainchild of my lack of inspiration/time/effort + almost rotting veggies + what was in my kitchen.

I know it’s not all that pretty and it seems simple, but that’s the beauty of it. It took less than 30 minutes start to finish and it’s easy. You can change the cheese if you don’t like brie or if you don’t have any. Parmesan would be a delightful substitution in this dish.

[clickToTweet tweet=”Who needs takeout when u can make this cheesy rich Chicken and Mushroom Pasta?! It’s ready in 30!” quote=”Who needs takeout when u can make this cheesy rich Chicken and Mushroom Pasta?! It’s ready in 30!”]

Lemon juice could also substitute for the red wine vinegar. Or use white wine vinegar or some white or red wine.

Just add some sort of acid to brighten the dish. That’s the important part.

Not in the mood for pasta? Use quinoa or rice, and just serve the chicken & mushroom mixture over the cooked grain. Or roast some potatoes and serve next to the chicken & mushroom.

Oooh that’s what I am going to do with my leftovers – that sounds delicious.

The thyme is a nice addition but not necessary. Skip it if you don’t have it, or use minced fresh rosemary. {You can use dried herbs too but make sure to add them in the beginning with the onions and use half of the recommended amount}.

Well, that’s it. Go ahead and make this super easy and versatile dish your own and enjoy a quick & easy dinner tonight.

Chicken and Mushroom Pasta

A super easy and versatile dish that you can make your own for a quick & delicious dinner in less than 30 minutes. Great for using up vegetables past their prime, it's incredibly rich and filling without cream or butter

Print Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Author: Meme

Ingredients

• 6 oz whole grain pasta
• 1 tsp olive oil
• 2 medium onions thinly sliced
• 16 oz mushrooms chopped
• 1 clove garlic minced
• 1 lb chicken breast cut into strips
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 TBSP red wine vinegar or lemon juice
• 1 tsp fresh thyme
• 3 oz brie rind removed

Instructions

• Fill a medium saucepan with water and bring to a boil. Add pasta and cook until al dente.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onions, and sauté for about 5 minutes. Stir in mushrooms and cook for 5 minutes, stirring occasionally.
• Add in garlic and stir for 30 seconds. 
• Push all the veggies to the outside of the skillet, and add the chicken. Cook for 4 minutes on one side and flip. Season everything with salt and pepper.
• Drain the pasta and reserve 1 cup of pasta water. Set aside the pasta, and add 1 cup of reserved pasta water to the skillet with the chicken and veggies. 
• Bring to a boil, and simmer until it reduces, stirring occasionally {it takes about 5-7 minutes}. Stir in red wine vinegar, thyme, and cheese. Remove from heat and stir until cheese melts. 
  
• Add in pasta and stir until completely coated. Enjoy!
  

Notes

*6 ounces of whole grain penne is about 1 1/2 cups

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme

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