Chicken and Mushroom Linguine | Kukskitchen

A quick and easy dinner is what you want after a long day at work when hungry tums are waiting to see what you are making. My little one loves pasta, but I rarely make it for fear of carb over-load and more importantly my hubby dear is not a big fan of this Italian staple. I do love this recipe which is quick to put together and is great on the palate. The sauce is so creamy you want to lick the plate afterwards.


A few things before we start:

• For best cooked mushrooms, leave them one cut surface down for about a minute or till that side turns light brown. Now toss them so that the other side cooks evenly too. This will help develop a really nice woody taste in the mushrooms that goes well with the chicken and creamy sauce. 
• I have a tip to keep your pasta fresh and soft while you make your sauce. Once cooked, drain the pasta on to a colander and save the pasta water. Return it to the same pot you used to cook the pasta. Leave the pasta in colander over the hot liquid and cover with a lid. 
• Substitue 1/4 cup of chicken stock with white wine for a tasty twist.
• Add any vegetable at all to the pan along with mushroom, like for example carrot, cabbage, beans or peas. Your kids with eat them all up along with the creamy sauce.
• Substitue linguine for thick egg noodles if your kid likes noodles more than pasta.

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Chicken and mushroom Linguine in a creamy sauce

Serves 4

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Ingredients:

Linguine pasta - 250g

Chicken breasts, cut in cubes or strips - 2
Button mushrooms, sliced - 1 cup
Chicken stock - 3/4 cup
Heavy cream - 1/2 cup
Garlic, minced - 2 cloves
Olive oil - 3 tbsp
Butter - 2 tbsp
salt and pepper to taste
Parsley, chopped - 2 tsp to garnish


Method:

• Cook pasta according to package directions. Set aside.
• Heat a wide pan and add olive oil. Fry chicken strips over medium-high heat until light brown about 4 minutes on each side depending on the size of the pieces. Remove the cooked pieces of chicken from oil using a slotted spoon. Set it aside.
• In the remaining oil add butter, mushrooms, parsley, and garlic. Season with salt and pepper. Saute for a few minutes, until the mushrooms, are light brown.
• Pour in chicken stock and heavy cream. Simmer until sauce thickens. Add cooked chicken pieces and stir.
• Now place cooked linguine in the sauce and toss until pasta is coated well. Remove from heat and serve sprinkled with fresh parsley.

Adapted from: Our great recipes

Also check out -Waldorf Salad - Click on the picture for recipe.

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Cheers
Sherin Deepu