- 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
- 4 tablespoons butter, divided
- 3 cloves garlic, minced, divided
- 16 ounces fresh mushrooms, sliced
- 2 tablespoons flour (or whole wheat flour)
- 1 teaspoon herbes de provence
- 1½ cups milk
- salt and pepper to taste
- 3 tablespoons olive oil
- additional ¼ cup water, broth, milk or cream (optional)
- ¼ cup fresh parsley (more to taste)
- Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
- Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
- Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
- Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.
- 1 – 1.5 lb boneless, skinless chicken breasts, cubed
- ¾ – 1 lb cremini mushrooms, sliced (you can also use button mushrooms, but I prefer cremini)
- ½ cup all purpose flour
- 1 tablespoon oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 4 oz prosciutto, sliced or torn into thin strips
- 3 cups chicken broth, plus more to thin the sauce
- 2½ cups Marsala wine
- 12 oz pasta of your choice
- Salt and pepper, to taste
- ¼ cup parmesan cheese, grated
- ¼ cup heavy cream
- Parsley, to garnish
- Place the cubed chicken and the all purpose flour in a sealable plastic bag and shake well to coat. Set aside.
- In a large, high walled skillet or pot, heat the oil over medium-high heat, until warmed but not smoking. Add in the butter and let melt. Once the butter is melted and warmed, add in the garlic, proscuitto, mushrooms, and chicken. Cook until chicken is browned on each side, turning and stirring often, about 5 minutes.
- Add in the chicken broth and wine and scrape the bottom to remove any browned bits from the bottom of the pan. Mix well and add in the pasta. Season with salt and pepper, to taste.
- Bring to a low boil and then reduce to a simmer. Simmer, stirring occasionally, until the pasta is cooked to al dente, about 12 minutes. If you find that you need more liquid, add slightly more chicken broth. Keep in mind, the pasta may peak out a bit from the liquid, but as long as you stir and mix occasionally, that is okay.
- When the pasta has cooked to al dente and the sauce has reduced, mix in the parmesan cheese and heavy cream. Stir to combine and let warm through for an additional 3-5 minutes, stirring occasionally. Garnish with parsley and serve.
- 1 package (13 Oz) Whole Grain Linguine
- Broccoli Florets
- Red Onion
- Sliced Mushrooms
FOR THE SAUCE:
- 1 cup White Wine
- 1 cup Cream
- 1 Tablespoon Flour
- 2 cups (or More) Chicken Stock
- Seasoning to taste
This was great after being in the slow cooker for ~8-9 hours. Makes 8 servings.
- 2.5 lbs. beef eye of round or bottom round roast, all fat trimmed
- 1 onion, diced
- 4 garlic cloves, minced
- 12 oz. whole baby bellas or mushrooms of your choice
- 1.5 tbsp Worcestershire sauce
- 1.5 tbsp. whole grain mustard
- 1.5 tsp. balsamic vinegar
- 1.5 cups beef broth
- 3 tbsp. flour
- 1/2 cup low fat sour cream
- 1/4 cup low fat cream cheese
- 1-2 tsp. fresh thyme
- Season the beef liberally with salt and pepper.
- Add the beef, onions, garlic, and mushrooms to the slow cooker.
- Stir together the Worcestershire sauce, mustard, vinegar, broth, and flour. Add to the slow cooker along with the bay leaves.
- Cook on low for 8 hours. In the last 15 minutes of cooking, stir in the sour cream, cream cheese, and thyme.
Try not to get tomato sauce on the cast iron, it burns on. Make sure to use CRUSHED tomatoes. Dough does not rise very much.
3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved (see Note)
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, halved and sliced thin
3/4 pound mushrooms, sliced thin, any variety you like
1/2 cup dry Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves (optional, for garnish)
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
This was great but is a huge recipe – probably halve it.
I used fat-free feta, parmesan instead of mozzarella, fresh spinach instead of frozen (sauteed before adding to dish), mini portabella mushrooms and a little bit more garlic.