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.
- 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
- 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.
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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