This less than 30-Minute pasta uses broken lasagna noodles, quick cooking chicken with the easiest and most versatile garlic cream sauce you will ever make. And added bonus - the sauce is gluten free so you can easily sub out the noodles for your favorite gluten free substitute!
Wednesday nights are the one day a week that we are all at home in the evening. On these rare weeknights at home, we prefer to spend time as a family rather than me spending the whole night in the kitchen. Because of this Wednesday Pasta Night was born. Each week the pasta changes but the staple - my simple but light garlic cream sauce that is so versatile that you can literally put any thing in it (except maybe red meat) and it will be amazing! I also love this recipe because it gives me a way to use up all the leftover, most of the time broken, lasagna noodles that seem to always plague my pantry. Try this one out, I promise, it will become a permanent add to your dinner rotation.
Ingredients
8 oz Lasagna noodles, broken into 2-3 inch pieces
Kosher Salt
Extra Virgin Olive Oil
1 tablespoon unsalted butter
8 oz Sliced Portobello mushrooms
8-10 Chicken Breast Tenderloins, cut into bite sized pieces (Pre-cooked Rotisserie chicken can be used)
1 tablespoon garlic pepper, divided evenly
1 tablespoon Italian Seasoning
2 heaping tablespoon minced garlic
1/4 cup White Wine (may be substituted for Chicken Stock)
2 Cups Heavy Whipping Cream
1/2 cup grated parmesan cheese
Optional Garnishes: Fresh Italian Parsley or Basil & Shaved Parmesan
Step 1: Prep the Pasta
Use leftover broken lasagna noodles or break lasagna noodles into 2-3 inch rectangles
In a large stock pasta or pasta pot, bring 4 quarts of water to a rapid boil. Add a palm full of kosher salt then add the dried pasta.
Cook noodles until al dente, approximately 10-12 minutes, drain and set aside.
Step 2: Prep the Protein
In a large sauté pan, melt heat 1 tablespoon of olive oil and the unsalted butter over medium heat.
Add sliced Portobello mushrooms and sauté until darkened and slight softened.
While the mushrooms cook, season the chicken with 1/2 the garlic pepper and all of the Italian seasoning.
After mushrooms have softened, sprinkle with 1 teaspoon of kosher salt and black pepper then sauté for 1 minute more.
Remove mushrooms from the pan and set aside.
Add 1/2 tablespoon oil to hot pan followed by chicken. cook the chicken until golden, approximately 3-4 minutes per side, then remove from pan and let rest for at least 5 minutes. (If using Rotisserie Chicken, skip this step).
After chicken has rested, cut the chicken into bite-sized pieces and set aside.
Step 3: It's All in the Sauce
In the same pan, add 1 teaspoon of olive oil and 1 tablespoon of unsalted butter.
Sauté garlic in butter-oil until fragrant.
Add white wine to pan and let simmer for 3 minutes. Add heavy cream then reduce heat to medium and let simmer until cream coats the back of a wooden spoon, approximately 3 minutes.
Reduce heat to low and whisk in parmesan cheese until melted and there are no lumps. Let sauce simmer for an additional 2 minutes.
Add mushrooms and chicken back to the pan and stir until it is fully incorporated in the sauce. Remove from heat.
In a large bowl, add pasta followed by the sauce and toss to fully combine. Garnish with chopped fresh parsley or basil, more grated parmesan and shaved parmesan.
Enjoy!
The main thing that makes this recipe so popular in my house is the sauce. It's super easy and can even be made in advance to save time. Store this sauce in an airtight container in the refrigerator for up to a week and whip it out when you have a night where you'd rather enjoy your family's company rather than spend any of those precious minutes in the kitchen. After all, I am the Gourmet MOMMIE - so for me my family always comes first! That's why I do what I do and seeing there content faces as we enjoy a yummy dinner and each other's company is what makes me me.
For a quick recipe overview video, check out my Instagram page @gourmetmommie featuring a special taste tester :-).
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