Creamy Pasta with Chicken and Mushrooms in Blue Cheese Sauce

• Meat

  • 2 Chicken breasts

• Produce

  • 1 (8 oz pack Baby portabella mushrooms
  • 3 Garlic cloves
  • 1 Onion

• Pasta & Grains

  • 12 oz Penne pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil plus

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Half and half or whole milk
  • 2 tbsp Parmesan cheese plus
  • 1/2 Up to 3/4 cup crumbled blue cheese

• Other

  • 2 teaspoons dried Parsley or 2 Tablespoons fresh, chopped

Found on manilaspoon.com

Description

Ingredients

• 12 oz Penne Pasta
• 1 Tablespoon Olive Oil plus extra if needed
• 2 Chicken breasts, diced
• 3 Garlic cloves, peeled and chopped
• 1 Onion, chopped
• 1 (8 oz) pack baby Portabella Mushrooms, washed and sliced
• Salt and Pepper, to taste
• 1 1/2 cups Half and half or whole Milk
• 1/2 up to 3/4 cup crumbled Blue Cheese
• 2 Tablespoons Butter
• 2 Tablespoons freshly grated Parmesan Cheese plus extra for serving
• 2 teaspoons dried Parsley or 2 Tablespoons fresh, chopped

Directions

• Bring a large pot of water to a boil. Cook the pasta according to package directions or until al dente. While the pasta is cooking, heat the olive oil in a large skillet or saute pan. Saute the chicken pieces until cooked about 3-4 minutes. Season with a little salt and pepper. Set aside. Add a little more oil into the pan. Saute the vegetables until tender and the mushrooms have released their juices. Transfer the cooked chicken to the pan. Stir everything. Add the rest of the ingredients and cook in low heat until the cheeses are fully melted and the sauce is quite creamy. Add more salt and pepper if needed. Gently mix the cooked pasta into the sauce. Serve immediately. Serve with more parmesan cheese, if desired.