Mom’s Creamy Pasta with Chicken, Mushrooms and Capers

When you think having a Rachel Ray or Jamie Oliver iPhone application is handy, try having a mother that can rattle off a recipe while you are walking through the grocery store. When I’m in a rush or trying to be a responsible driver, I typically call my mother for recipe ideas. I did this on Friday when leaving work and putting together a quick dinner for my neighbors. Her suggestion, which is very typical, was not a recipe but something she throws together from time to time. She walked me through the store telling me how to make it and what to buy. It was the perfect suggestion – considering I wanted to serve a pasta dish with a happy medium between tomato and cream sauce. I put this together in less than an hour and left the store only spending about thirty bucks. My tab included a bottle of wine and bread to serve alongside too. With a salad coming from across the street – we were set. It was hit – a perfect meal for a weeknight or quick dinner party.

Mom’s Creamy Pasta with Chicken, Mushrooms and Capers

Ingredients:

  • 1 pound chicken tenders
  • 1 pint cremini mushrooms, sliced
  • 1 can diced tomatoes with basil (14 ounces)
  • 1/4 cup white wine
  • 1/4 to 1/2 cup half and half
  • 1 small handful, capers
  • 1 pound linguine
  • salt and pepper
  • olive oil
  • ** add parm and fresh parsley for garnish!

Assembly: Season chicken tenders with salt and pepper. Heat  oil in a large skillet and brown chicken (you don’t need to cook all the way through). Meanwhile, boil salted water and cook pasta. Remove the chicken and add the mushrooms. Brown the mushrooms and then add the tomatoes and white wine. Simmer and reduce for about five or eight minutes. Add cream slowly and stir until combines. Add capers (to your liking). Taste for seasoning. Stir in pasta and enjoy!

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