Elegant Chicken and Mushrooms over Hodgson Mill Whole Wheat Spaghetti

 Print Friendly and PDF

This is no dainty dish. The Hodgson Mill Whole Wheat Spaghetti with Milled Flax Seed, cooked al dente, is a delicious, wholesome complement to the tender chicken, the mushrooms, fragrant from their simmering in sherry, and the light and creamy sauce, all spiked with bright, snappy green parsley. It’s all much heartier than it appears, and really good on a cold winter evening. This would be a great dish for a special family dinner, a celebration, or just to shake up your normal weekday meal routine. Add a green salad, or another veggie on the side, and it’s a full meal.

Ingredients

  • 1 box Hodgson Mill Whole Wheat Spaghetti, 16 oz
  • 2 Tbsp olive oil
  • 3 breasts chicken, boneless, sliced
  • 2 Tbsp shallots, diced
  • 8 oz mushrooms, sliced (baby bella, cremini, or button)
  • 1/2 cup sherry wine
  • 1/2 cup half & half
  • 1 1/2 tsp Hodgson Mill Pure Cornstarch, stir ito 1/4 cup cold water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp parsley, fresh, minced (1/2 tsp dried)

Directions

In a large pot, start water boiling for pasta according to instructions on package (*see note and cooking directions below).

Bring olive oil to medium heat in a large, non-stick skillet.  A drop of water should sizzle slightly in the pan when the oil is ready; you may also see tiny bubbles form at edges of oil. Add chicken slices and shallots when heated and sauté, stirring occasionally until chicken is cooked on the outside (about 7 minutes).   Stir in sliced mushrooms and sherry, cook approximately 5 minutes, stirring constantly, until liquid is reduced by one-third.  (It may be difficult to measure the liquid, but 5 minutes timing worked for my dish.)

Stir in half-and-half and simmer, stirring occasionally for 3-4 minutes. The sauce will reduce slightly.  (*Note: This is a good time to start the spaghetti in the boiling water.)  Remove the chicken from the heat and add the cornstarch/water mixture.  Then return to medium-low heat, simmering 1 minute until sauce thickens.  Season with salt and pepper.

To serve, ladle chicken and sauce over spaghetti, and toss lightly.  Garnish with minced fresh or a little dried parsley.

Cooking directions for spaghetti:

Boil 4 quarts of water.  Salt to taste (optional).  Add contents of package to boiling water; stirring vigorously until water boils again (approximately 30 seconds).  Cook 6-7 minutes or longer until desired tenderness.  DO NOT OVERCOOK.  Drain (do not rinse.)

Mix pasta and chicken-mushroom and sauce in sealed containers for keeping in fridge, and reheat leftovers (if you  have any) in microwave or on low heat stovetop.



Makes six servings. Print this Recipe

Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401