Grilled Chicken, Sun Dried Tomato and Mushroom Pasta in a Garlic Basil Sauce

Date Attempted: 8/14/16

Recipe Number: 24

This recipe caught my eye on pintrest and I thought there were definitely ways to make this recipe a healthier version and still a filling lunch. I’ve brought it to work and today I ate every last mushroom piece.

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Chicken, sauce, and pasta all cooking!

Link: Sundried tomato and mushroom pasta

Review: Yum. 100% would make this again and again and again. I think that it probably has a kind of high sodium content just based on the stock. If you’re worried about that I would suggest using 1/2 stock, 1/2 water. The half and half keeps this recipe from being the healthiest thing I’ve brought for lunch but having a little bit of comfort food while dealing with all the craziness this week at work is worth it. Also, since it’s so filling I’m not snacking on the treats at this workshop I’m attending this week. I’d call that a win.

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Mushrooms, Garlic, sundried tomatos all in the stock

Remi’s Recipe (with major modifications based off of Julia’s Album)

Ingredients (makes about 5-6 weekday lunches)

  • 2 tablespoons olive oil
  • 16 oz mushrooms, sliced (I used baby bellas and Shitake mushrooms)
  • 5 garlic cloves, minced
  • 1 small jar sun-dried tomatoes, oil drained, cut smaller if you prefer
  • 2 cups low-sodium vegetable stock
  • 1 cup half and half
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
  • 1 box whole wheat pasta (cooked al dente)
  • 1 lb boneless, skinless, chicken (either breasts or tenders)
  • Kosher Salt
  • Fresh black pepper
  1. Heat olive oil on medium-high heat, I used a dutch oven to make the sauce and all.
  2. Add sliced mushrooms and garlic – and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
  3. While this is going, salt and pepper your chicken and then grill about 4 min each side on a grill pan. Make sure its cut into manageable sized pieces to add to the pasta later.
  4. Add in 2 cups of vegtable stock to the sauce(or 1/2 stock, 1/2 water)  – continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
  5. If your sauce is too thick at this point – add another 1/2 cup half and half. If your sauce looks thin to you – do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) – and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
  6. Cook whole wheat pasta (I used penne) al dente according to the package instruction. Drain. Add the pasta into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more – to achieve the desired thickness) stirring constantly to coat well.
  7. Note: do not add salt to the creamy sauce because it should already be salty enough from the stock. Only in the very end when the sauce is done, you may add some salt if needed
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The final product. Definitely not the prettiest pasta but certainly delicious!
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