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Creamy Chicken and Pasta Recipe

Creamy Chicken and Pasta Recipe photo by Taste of Home

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Rich, creamy and laced with wine, this chicken-and-pasta main dish is a favorite with Elaine Moser’s family in Spokane, Washington. Who’d guess it’s so quick and easy? COOKING CAPERS. Capers are the small, green flower buds of a bush that grows all over the Mediterranean area. Pickled in wine, vinegar or brine, capers lend a salty, lemony flavor to sauces, salads, veggies and main dishes. They can be found on grocery store shelves with olives and pickles.

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Creamy Chicken and Pasta Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

10 20 30

Ingredients

2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Directions

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. Yield: 5 servings.

Nutritional Facts 1 serving (1 cup) equals 431 calories, 25 g fat (14 g saturated fat), 121 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Creamy Chicken and Pasta in Simple & Delicious March/April 2006, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Chicken and Pasta

Creamy Chicken and Pasta

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Reviewed on Jan. 10, 2013 by ilka896

This pasta was so delicious. My husband loved it and he is a very picky eater.

Reviewed on Feb. 12, 2012 by KatHonays

This is one of the few recipes I've tried recently that I can't wait to make again. It was the first time I've had capers, and I'm intrigued by them but haven't decided whether I like them or not. My husband said they added a little "surprise" while you're eating it, which he liked. I added more garlic then called for since we both love garlic, used chicken broth instead of wine, and broccoli in place of mushrooms. I also added extra chicken broth because there didn't seem to be enough. Overall it seems to be a great and versatile recipe.

Reviewed on Jan. 05, 2012 by baileybug001

This recipe was easy, fast and delicious! I didn't use the capers and at the end I added more chicken broth and cream to make it creamier and I added about half of af container of shredded parmesan and mixed it in! My whole family LOVED it!

Reviewed on Jul. 12, 2011 by jmkasprak

Since I didn't have heavy cream I just used milk and stirred in 2 oz of leftover cream cheese to make it richer. I added a sprinkle of red pepper flakes near the end when I thought the sauce needed a little punch. Overall, it's an easy 30-minute dinner.

Reviewed on May. 09, 2011 by zdb2010*

This is a really good recipe - great comfort food! I didn't use the capers because I forgot to put them in but it was great anyways. Good thing to make when you realize you have white wine in your fridge you forgot about and it's too old to drink. Definitely needs more seasonings - I added thyme and rosemary as well as more salt & pepper and also I think lots of the steps in making the sauce could probably be omitted - I think next time I will try just mixing everything together for the sauce and then cooking/simmering for a while.

Reviewed on Aug. 27, 2010 by mythyagain@yahoo.com

This could use a tad more spices but it's definitely worth trying.

Reviewed on Jul. 05, 2010 by antadaall

I can't eat mushrooms, so I added a few cherry tomatoes and artichokes. The whole family really liked it - a very unusual accomplishment in our family.

Reviewed on Mar. 22, 2010 by MelissaV81

Recipe was wonderful. I did omit capers, as I did not have any on hand. And for the chicken I used a lemon-oregano chicken recipe I found on this site as well. Gave levels of flavor to everthing. My kids ate it with no complaints; and that's saying a lot! Great job with this one!

Reviewed on Mar. 16, 2010 by 3showard

Delicious blend of ingredients! Even my seven year old son begged for seconds. I ended up having to add a lot more cream to the end product to get enough sauce to evenly coat the mixture, but that was the only alteration.

Reviewed on Feb. 15, 2010 by williamsegraves

I made this for a Valentine's Day party and it was a hit! Leftovers are just as tasty!

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