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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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Creamy Chicken and Pasta

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(11-13) of 13 reviews

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Reviewed on Apr. 17, 2009 by 7kcks

Have made this recipe twice and each time I add additional ingredients. I always tweak recipes, so... First time I sauteed chopped asparagus with the green onion/mushrooms. I also added 1/2 cup homemade alfredo sauce to the cream mixture. Second time I sauteed par-boiled broccoli & sun-dried tomatoes with the green. onions/mushrooms. In place of the whipping cream I used a 16 oz jar of alfredo sauce.

Reviewed on Mar. 14, 2009 by mommaterk

I just tried this and it was wonderful! It will be a "do over" for sure at our house.

Mommaterk

Reviewed on Sep. 22, 2008 by AudMat

My husband really enjoy's this recipe. There are hardly any leftovers. I omit the capers and it is still delicious. I try to prepare it at least once a month.

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