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Creamy Chicken Mushroom Pasta with Red Pepper

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time45 mins

INGREDIENTS

1 lb Linguine
1 tsp Salt
2 tbsp Olive Oil
½ cup Red Onion, diced
2 Garlic Cloves, minced
1 cup Chicken, diced 1/2" pieces
1 Bell Pepper, red, diced 1/2" pieces
8 oz Mushrooms
2 tsp Salt
½ tsp Pepper
1 tsp Garlic Powder
1 cup Milk, fat-free
1 cup Half-and-Half
¼ cup Chicken Stock
¼ cup Pasta Water
1 tbsp Fresh Parsley, chopped, plus more for garnish
1 tbsp Fresh Basil, chopped, plus more for garnish
1 pinch Red Pepper Flakes
1 tbsp Flour or Wondra Flour
cup Parmesan Cheese

DIRECTIONS

1

Bring a large stockpot of water and 1/2 tsp of salt to a boil. Add linguine and cook until al dente, about 11-13 min. While pasta cooks, heat 2 Tbsp olive oil a large saucepan over medium heat. Add onion, garlic, and chicken, and a sprinkle of salt and cook for 5 min. Then add bell pepper, mushrooms, 1 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Cook and stir for another 5 min. then pour into a bowl; keep warm.

2

To same saucepan, add milk, half-and-half, chicken stock, 1/4 cup of pasta water, parsley, basil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder and a pinch of red pepper flakes. Mix well and bring to a low boil (about 5-7 min.) and whisk in the flour. Next, pour the chicken and vegetables back into the sauce, plus 1/3 cup parmesan cheese; mix well and lower the heat. Warm through another 5 min., mixing well.

3

Drain the linguine and with tongs put 80% of the noodles into the saucepan and mix in. When serving, top with fresh chopped parsley and basil.

Ingredients

 1 lb Linguine
 1 tsp Salt
 2 tbsp Olive Oil
 ½ cup Red Onion, diced
 2 Garlic Cloves, minced
 1 cup Chicken, diced 1/2" pieces
 1 Bell Pepper, red, diced 1/2" pieces
 8 oz Mushrooms
 2 tsp Salt
 ½ tsp Pepper
 1 tsp Garlic Powder
 1 cup Milk, fat-free
 1 cup Half-and-Half
 ¼ cup Chicken Stock
 ¼ cup Pasta Water
 1 tbsp Fresh Parsley, chopped, plus more for garnish
 1 tbsp Fresh Basil, chopped, plus more for garnish
 1 pinch Red Pepper Flakes
 1 tbsp Flour or Wondra Flour
  cup Parmesan Cheese

Directions

1

Bring a large stockpot of water and 1/2 tsp of salt to a boil. Add linguine and cook until al dente, about 11-13 min. While pasta cooks, heat 2 Tbsp olive oil a large saucepan over medium heat. Add onion, garlic, and chicken, and a sprinkle of salt and cook for 5 min. Then add bell pepper, mushrooms, 1 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Cook and stir for another 5 min. then pour into a bowl; keep warm.

2

To same saucepan, add milk, half-and-half, chicken stock, 1/4 cup of pasta water, parsley, basil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder and a pinch of red pepper flakes. Mix well and bring to a low boil (about 5-7 min.) and whisk in the flour. Next, pour the chicken and vegetables back into the sauce, plus 1/3 cup parmesan cheese; mix well and lower the heat. Warm through another 5 min., mixing well.

3

Drain the linguine and with tongs put 80% of the noodles into the saucepan and mix in. When serving, top with fresh chopped parsley and basil.

Creamy Chicken Mushroom Pasta with Red Pepper
Creamy Chicken Mushroom Pasta with Red Pepper
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