This was seriously tasty and very simple to make. I always get nervous around chicken because I feel like there is a paper-thin line between raw chicken and rubbery chicken, and because I'm concerned about salmonella, I feel like I tend towards rubbery. Not so last night! Chicken was wonderfully tender. Neither Snowman nor I like parsley very much, so I usually omit it, but this time I wish I hadn't. The green would have added a nice contrast to all the browness. The recipe comes from Everyday Food.
Makes 4 servings
Salt and pepper
3/4 pound bow tie pasta (obviously, any small pasta will do; I used penne rigate)
1 pound chicken tenders, quartered
2 teaspoons butter
1 pound small white button mushrooms stems trimmed, halved (I used cremini and kept the stems because I like the visual)
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup fresh chop parsley (as mentioned, I egregiously omitted this)
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4, cup pasta water; drain pasta, and return to pot.
Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired) (I did not desire. I thought the sauce was thin so I handed a handful of parmesan (after all, what's pasta without cheese?) and a tsp. of cornstarch (make sure you boil the sauce for a minute)). Toss to combine. Season again with salt and pepper; serve immediately.
Grade: A
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