Hey Steemians! How about a savory dish?!
I have been trying to think of a Holiday flavored savory dish, one that would be easy and fill in the gaps between holiday parties. You know, when you want to eat kinda normal.
My Mom always makes the Thanksgiving stuffing with the flavor trio of rosemary, thyme, and sage. I love this combo and I thought it would be great in a pasta dish.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. Most every time, I cross post on my personal blog which you can find in my INTRO POST.
Recipe
Ingredients
1 pound bow tie pasta cooked to al dente
1 1/2 pounds boneless, skinless, chicken breasts cut into small chunks
1/2 cup(1 stick) plus 2 tablespoons butter
3 cloves garlic, minced
1 small onion, chopped
3 pounds button mushrooms, sliced
6 sage leaves, roughly copped
1 tablespoon each of fresh rosemary and thyme leaves, minced
1/4 cup chicken broth or stock
2/3 cup heavy cream
1/4 cup freshly grated parmesan
salt and pepper
Instructions
1, Add chicken to a medium skillet with 2 tablespoons butter over medium heat and cook until fully done and slightly browned, about 5 to 6 minutes. Season with salt and pepper then remove from pan.
- Add garlic, onion, and 2 tablespoons more butter to pan ans return to heat. Cook for 3 to 4 minutes until onions are translucent. Stirring constantly, add remaining butter and cook until butter develops small brown flecks (be careful not to let the solids in the butter burn) then toss in sage leaves, rosemary, thyme, and mushrooms; cook for 1 to 2 more minutes. Add chicken broth, and cream; simmer until sauce begins to thicken.
- Stir in parmesan until melted followed by pasta; salt and pepper to taste. Cover and simmer for about 5 minutes before adding chicken. Toss in chicken to coat with sauce and serve immediately.
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