Chicken and Mushrooms with Penne Pasta and Parmesan
2 Tablespoons unsalted butter
1/4 pound thick cut bacon, cut into 1/2-inch pieces
8 ounces fresh mushrooms, sliced
1 cup onion, chopped
2 cloves garlic, chopped
2 Tablespoons AP flour (for sauce), plus 1 Tablespoon (for dusting Chicken)
2 cups chicken stock
1/4 cup white wine (Sauvignon Blanc, Chardonnay, Pinot Grigio, or your choice)
1 cup heavy cream
1/2 teaspoon dried thyme (or 1 Teaspoon fresh)
Salt and black pepper
12 ounces boneless chicken breast tenders (may use thighs) cut into bite-size pieces
8 ounces dried penne pasta cooked according to package directions and drained
1/2 cup finely grated parmesan cheese
1/4 cup sliced green onion tops, for serving
Assemble the ingredients
Set up (salt and bring to a boil) the water to cook the penne pasta
Prep the (1/4 cup) green onions, dice (medium dice) the yellow onion (1 cup), and dice the (two cloves) garlic
Prep and slice the mushrooms.
Grate (fine) the parmesan cheese.
All should now be ready to cook.
Season chicken with salt and black pepper and lightly coat with flour. Cut into bite sized pieces and set aside.
Cut bacon into bite sized pieces. Using the pan that will be used for cooking the chicken, cook the bacon at medium high heat until crisp and set aside until needed.
Cook the penne pasta in salted water to package directions. Drain and set aside when al dente. It should still have a very slight tooth.
Add a Tablespoon of oil to the skillet used to cook the bacon (if needed) and cook the chicken until fully cooked and the light flour dusting has slightly browned. Remove cooked chicken pieces and set aside.
Add the mushrooms to the pan, with 2 Tablespoons of butter and cook until softened somewhat, (maybe 3 minutes), then add the garlic and onion and cook until the onion is translucent and soft and the mushrooms are fully cooked.
Add the half teaspoon of dried thyme (1 teaspoon if fresh chopped thyme is used) to the onions and mushrooms. Then sprinkle 2 Tablespoons of flour oven the mushrooms and onions and cook (with stirring) for 3 minutes.
Add the 2 cups of chicken stock and 1/4 cup of white wine, stir briskly and cook for a couple of minutes. When the sauce has reduced by half, add the heavy cream, with stirring until the sauce thickens sufficiently to coat the back of a spoon.
Reduce heat to low and add the cooked pasta. Stir until the pasta is well coated and has reheated.
Stir in the parmesan cheese, chicken and bacon
When the parmesan has melted, serve plated or in a shallow bowl (garnished with green onion slices).