Pasta Chicken in a Garlic Cream SauceFrom noir 8 years ago
- 1 pack vermicelli noodles or pasta of your choice shopping list
- 5 cloves garlic rough chopped (at least this many, depends on how much you like garlic, personally I use more) shopping list
- 4 chicken breasts (Think one per person you are serving) shopping list
- 1 cup milk or heavy cream shopping list
- 2-3 cups chicken broth shopping list
- 1- package mushrooms, washed and sliced shopping list
- 1/2 large white onion preferably vidalia shopping list
- 1 large jar marinated artichoke hearts drained shopping list
- 2-3 Tbsp butter shopping list
- 2-3 Tbsp flour shopping list
- salt shopping list
- pepper shopping list
- olive oil shopping list
- fresh parmesan cheese shopping list
How to make it
- Boil pasta in large pot.
- While pasta boiling preheat large deep skillet to medium low.
- Cube chicken to bite size pieces
- Coat pan with olive oil and add chicken, salt and pepper
- Cook until chicken is almost done
- Dice onions, mushrooms and garlic and add in with chicken (you don't add it at the beginning or you will burn your garlic.)
- Move chicken to the outside of the pan and add butter and flour to center of pan, whisk until butter/flour mixture turns the color of toasted bread or a light golden color, this creates a roux.
- Mix chicken into your roux and add in the first cup of chicken stock raising heat to medium high, stir until thickens. Sauce will be very thick
- Whisk in second cup of stock, up to three until desired consistency.
- . Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
- Add in artichoke hearts, reduce heat to low and allow sauce to continue cooking and thickening.
- . At the very end add in your milk or cream starting with a half a cup first.
- Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
- Top with Parmesan cheese and enjoy.
- If sauce gets to thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor of mushrooms, and artichokes. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.
- **If you have a gluten or wheat intolerance, you can make this same dish by mixing about 2 Tbsp of cornstarch in with 1/2 cup cold chicken stock and adding that in place of flour and butter. This will also cause your sauce to thicken just as well. Like the roux, if it isn't thick enough simply dissolve more cornstarch in chicken sauce and add in. Both of these need heat to activate.
- ** You can make this same recipe vegetarian, by eliminating the chicken and using vegetable broth. I use thick chunked portabello mushrooms in place of chicken for my recipe.
The Cooknoir Boston, MA
The Rating23 people
I can see why this is a favorite, fantastic post. Great job. You've got my 5.chefmeow in Garland loved it
Oh Noir! How delicious is this! It's perfect! I too love LOTS of garlic. It smells so good when cooking. Super post:)chihuahua in Sonoma County loved it
Wonderful my grub bud! Whoot1 as Noir would say hee hee..seiously folks, that sound out of this world heavenly scrumptious and will be my Sunday dinner.
Thanks for a super post.
Joymariemystic_river1 in Bradenton loved it