Life has been very busy lately, so I've been cooking a lot of quick simple meals that aren't necessarily "blog worthy". This little recipe was really tasty and fun to photograph, so I'm sharing it with you:) I love that it uses fresh ingredients and I can pull it together in about 20 - 30 minutes. Enjoy!
Pasta Shells with Chicken & Mushrooms
adapted from The Pasta Book
2 TBSP butter
4 skinless, boneless chicken breast halves
Salt & pepper to taste
2 oz sliced fresh mushrooms
1 shallot, finely chopped
1/4 cup dry white wine
1 cup chicken stock
2 TBSP all-purpose flour
1 tsp fresh thyme (or 1/4 tsp dried thyme, crushed)
1 bay leaf
3 TBSP heavy cream
8oz shell pasta
Bring a large pot of water to a boil and cook pasta shells according to directions.
In a large pan, melt butter over medium heat. Add the chicken and cook, turning once, for 10 - 12 minutes or until cooked through and juices run clear. Season with salt and pepper, transfer to a large plate and cover to keep warm.
In the same pan, cook the mushrooms and shallots until tender, about 3 minutes. Spoon over the chicken that is set aside, and recover to keep warm.
In the same pan, add the white wine and stir to get up the bits on the bottom of the pan.
In a separate bowl, whisk together the chicken stock, flour, thyme and bay leaf. Add to the pan and stir just until the mixture begins to boil and thickens to a nice cream sauce, about 2 minutes. Remove the bay leaf and season well with salt and pepper. (note: I always add a liberal amount of season to any cream sauce)
Divide cooked pasta between 4 plates. Top with chicken, mushrooms and top with sauce. Serve immediately.
Here is a little peek at one of the things I've been up to. Full post coming soon:)