CHICKEN AND MUSHROOM PASTA RECIPES

CHICKEN & MUSHROOM RECIPES | BBC GOOD FOOD

Chicken & mushroom recipes | BBC Good Food image

Make the most of the classic flavour pairing, chicken and mushrooms, with our top-rated recipes for risottos, pies, hot-pots, soups and stews.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHICKEN AND MUSHROOM PASTA BAKE RECIPE | DELICIOUS. MAGAZINE

Chicken and mushroom pasta bake recipe | delicious. magazine image

A creamy chicken and mushroom pasta bake made all the speedier by using a ready-roast chicken. We love it, and you will too. Take a look at our chicken parmigiana bake too, made with breaded chicken and a garlicky tomato sauce.

Provided by delicious. magazine

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield Serves 6

Number Of Ingredients 11

Ingredients

200g quartered baby button mushrooms
4 tbsp olive oil
5 tbsp plain flour
750ml chicken stock
2 tsp dijon mustard
1kg higher welfare roast chicken, cooked
Large handful of baby spinach
150ml single cream
400g pasta
200g frozen petits pois
20g grated parmesan

Steps:

Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of olive oil in a large pan over a high heat, then cook the baby button mushrooms for 5 minutes until golden. Reduce the heat to medium, add the olive oil and plain flour, then whisk until smooth and bubbling.
Gradually add the chicken stock, whisking well until smooth. Once all the stock is incorporated, whisk in the dijon mustard, bring to the boil, then reduce the heat and simmer for 2 minutes. Remove the meat from the roast chicken and roughly slice. Add the chicken to the sauce along with a large handful of baby spinach and the single cream. Season well with salt and freshly ground black pepper.
Meanwhile, cook the pasta (we used mafalda corta) according to the pack instructions, adding the petits pois for the final 3 minutes. Drain well, then stir the pasta and petits pois into the pan of sauce.
Transfer the pasta mixture to a large baking dish. Sprinkle over the parmesan and bake for 20-25 minutes until golden and bubbling.

Nutrition Facts : Calories 623kcals, FatContent 22.8g (6.9g saturated), ProteinContent 39.5g, CarbohydrateContent 62.2g (2.9g sugars), FiberContent 5.9g

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Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.
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Calories 473.1 per serving

Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.

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CREAMY MUSHROOM PASTA RECIPE | JAMIE OLIVER PASTA RECIPES

From jamieoliver.com
Total Time 16 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 402 calories per serving

1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
3. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
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5. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

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CREAMY CHICKEN AND PASTA RECIPE: HOW TO MAKE IT

Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it’s so quick and easy! —Elaine Moser, Spokane, Washington
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 431 calories per serving

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

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STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES

Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving

1. You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
2. Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
3. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
4. Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.

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CREAMY CHICKEN AND PASTA RECIPE: HOW TO MAKE IT

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

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STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES

1. You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
2. Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
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Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 558 per serving

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