Pasta with chicken and mushrooms

Name: Pasta with chicken and mushrooms
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: penne pasta - 400 g; fresh mushrooms - 250 g; garlic - 2 teeth; leek (white part) - 1 pc.; dried oregano - 1/2 tsp; olive oil - 50 ml.; cherry tomatoes - 250 g; grated parmesan - 50 g; dry white wine - 50 ml; parsley; chicken fillet - 250 g; salt pepper

Cookinero 26 Jan 2023

23800

You can take any mushrooms for this dish, it turns out very satisfying.

How to cook Pasta with chicken and mushrooms

Step 1

Boil pasta according to instructions in salted water. Heat oil in a saucepan, fry finely chopped onions and mushrooms.

Step 2

Add chicken fillet, pour in wine and evaporate a little.

Step 3

Add chopped cherry tomatoes and some pasta water. Cook 2 min. Transfer the pasta to a saucepan and cook a little more. Add oregano. Salt, pepper.

Step 4

Put the pasta on a plate, sprinkle with cheese and parsley, drizzle with olive oil. Enjoy your meal!

Pasta with chicken and mushrooms - FAQ About Ingredients, Baking Time and Storage

Can I substitute the chicken with another protein?

Yes! Shrimp, Italian sausage (removed from its casing), or even chickpeas for a vegetarian option work wonderfully in this pasta dish. Adjust cooking times accordingly.

What kind of wine is best for this recipe?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best. If you don't have wine, you can use chicken broth or vegetable broth instead.

Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and add more mushrooms or other vegetables like bell peppers or zucchini. You can also use vegetable broth instead of wine.

How long can I store leftover pasta with chicken and mushrooms?

Leftovers should be stored in an airtight container in the refrigerator and consumed within 3-4 days.

Can I freeze this pasta dish?

Yes, you can freeze it, but the pasta may become a bit softer upon thawing. Allow the pasta to cool completely, then store it in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly.

What's the best way to reheat the pasta?

You can reheat it in the microwave, on the stovetop with a little extra olive oil or broth to prevent sticking, or in the oven at a low temperature (around 300°F/150°C) covered with foil.

I don't have cherry tomatoes; can I use regular tomatoes?

Yes, you can use regular tomatoes. Chop them into smaller pieces similar in size to halved cherry tomatoes.

What other cheese can I use besides the one mentioned?

Parmesan cheese is a classic and delicious choice. Pecorino Romano or Asiago would also work well. For a creamier sauce, try adding a dollop of ricotta cheese before serving.

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