A delicious creamy chicken dish made with mushrooms, dark leafy greens, heavy cream and Parmesan cheese. Combine with your favourite pasta for a stunning, easy weeknight or special occasion dinner.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken breast,, chicken pasta sauce, creamy pasta sauce, easy, quick
Bring 4-5 litres of salted water to boil. Add pasta. Stir occasionally and cook until el dente, 11-13 minutes. Drain, reserving 1/2 cup of liquid.
While pasta is cooking, in large pan, heat canola oil on medium high heat.
Season chicken well with Montreal steak spice then add to pan and cook until no pink remains. Remove from pan.
Add 1 Tbsp butter or canola oil.
Add mushrooms and sauté until golden.
Add garlic and red peppers as mushrooms are finishing, cook 1 minute.
Deglaze pan with white wine or chicken stock.
Add cream and Italian seasoning. Bring just to boiling point, reduce heat and simmer 5 min.
Mix in Parmesan cheese and leafy greens. Simmer and stir until greens wilt.
For a thicker sauce, in small bowl, gradually mix 1/2 Tbsp cornstarch with 1 Tbsp cold water and add in reserved pasta water. Add to pan, stir and heat until thickened.
Add cooked chicken and pasta to pan, stir well and heat through, about 3 minutes.
Taste and adjust seasoning as needed. Top with hot pepper flakes, extra Parmesan and basil as desired.
Notes
Variations:
Use leftover cooked chicken and save a step. Simply cut to desired size and add at the very end and just heat through.
Use 150 g/5 oz frozen spinach (half a pack) of frozen spinach or kale instead of fresh greens. Thaw and drain well.
Replace red peppers with sundried tomatoes or fresh cherry tomatoes added at the very end.