CREAMY CHICKEN & MUSHROOM PASTA
January 15th – January 19th, 2018
Servings
4Servings
Servings
4Servings
Ingredients
CREAMY CHICKEN & MUSHROOM PASTA
  • 1lb. corkscrew pasta or cavatappi
  • 1tsp. extra-virgin olive oil
  • 1lb. Boneless Skinless Chicken Breast
  • freshly ground black pepper
  • 1tbsp. unsalted butter
  • 8oz. sliced cremini mushrooms
  • 2 small carrotsdiced
  • 2cloves garlicminced
  • 1 small oniondiced
  • 3tbsp. all purpose flour
  • 1 1/2c. half-and-half
  • 1 1/2c. low-sodium chicken broth
  • 1/2c. freshly grated Parmesanplus more for serving
  • 1tsp. dried oregano
  • 1c. baby arugularoughly chopped
GRAPE FETA SALAD – MASTER CLASS
  • 7 cups Arugula
  • 1 cup red grapesquartered
  • 1/2 cup feta cheesecrumbled
  • 1/2 cup olive oil
  • 1/4cup lemon juice
  • 1/2 tsp Kosher salt
  • 1/2tsp fresh cracked pepper
Instructions
CREAMY CHICKEN & MUSHROOM PASTA
  1. In a pot of salted boiling water, cook pasta until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
  2. Sear chicken in an oiled skillet over medium-high heat. Season chicken with salt and pepper. Cook through. Meanwhile, return skillet to medium-high heat and melt butter.
  3. Cook mushrooms and carrots until golden, then add garlic and onions. Cook, stirring occasionally, 4 to 5 minutes. Add flour and stir. Add half-and-half, chicken stock, Parmesan, oregano and season with salt and pepper. Bring to a boil, then simmer 5 minutes.
  4. Fold cooked pasta into sauce with chicken (and its juices) and arugula. If sauce is too thick, add pasta water. Top with more Parmesan and serve.
GRAPE FETA SALAD
  1. Whisk together olive oil, lemon juice, salt and pepper. Toss with arugula and top with grapes & feta. Serve.