Creamy Chicken Mushroom Pasta
This recipe came to me by a different name during the summer months. I changed a few things from the original recipe "given verbally" from a friend I work with at a farm stand in the summer. She will be thrilled to see if it get's chosen by TOH!8 ServingsPrep: 60 min. Cook: 30 min.
Ingredients
- 3 skinless
- boneless chicken breasts
8 medium size white mushrooms sliced
1 medium onion. 1/2 diced and set aside. Other 1/2 left whole
8 cloves garlic smashed. 4 set aside.
2 stalks celery cut in 3rds
1 carrot cut in 3rds
1c. celery chopped
1c. carrot chopped
1 red bell pepper. 1/2 diced set aside. 1/2 left whole
2T. chili powder
2c. grated cheddar cheese
1c. white wine
2 cans condensed golden mushroom soup
4c. chicken broth
8 strips bacon cooked and crumbled
12oz angle hair pasta broken in 1/2
Seasoning salt
Directions
- Saute 1/2 the garlic, chopped onion, celery, carrot, & pepper in
- margarine till crisp tender.Add white wine.Season with seasoning
- salt to taste. Remove from heat and add mushrooms, set aside.
- Put large pieces of onion,red pepper,1/2 the garlic celery & carrot
- in a large sauce pan. Add chicken & season. Pour just enough broth
- in to cover. Poach chicken on med.low heat till juices run clear.
- Remove meat and set aside. strain out vegetables reserving the
- broth.
- Cook past al dente in the chicken broth. Strain out pasta reserving
- the rest of the remaining broth.
- Grease a 11x13 casserole pan. Pour pasta, veggies and soup in pan.
- Sprinkle 1/2 the cheese and the chili powder on top,stir well. Add
- the 2 cans of mushroom soup, tear up the chicken into bite size
- pieces and stir well again, seasoning if necessary.
- Put remaining cheese and any reserve broth over the top of casserole.
- Place bacon on top, cover with foil and bake at 350 for 30
- minutes.Remove and take off foil, let stand 20 minutes before
- serving.
- Yield: serves 8