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

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