Earthy Shiitake Chicken Pasta

  • 6 ounces linguine pasta
  • 8 ounces fresh sliced shiitake mushroom caps (stems removed) (2 packs)
  • 2 large cloves fresh garlic smashed and chopped
  • 1/2 large or whole small yellow onion, chopped
  • 2 tablespoons olive oil
  • 1 cup chicken broth for sauce
  • 1/2 cup chicken broth for pasta noodles
  • 1 cup whole milk
  • salt to taste (approximately 1/4-1/2 tsp)
  • 1/4 tsp ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 3/4th cup shredded cooked chicken breast
  1. Saute onion in olive oil over medium heat for 3 minutes.
  2. Add garlic and continue sauteing for another 2-3 minutes (do not let burn).
  3. Add mushrooms and 1 cup chicken broth for sauce.
  4. Cook until mixture is reduced to 1/2 volume.
  5. Stir in whole milk, and reduce by half again.
  6. Turn off heat.
  7. Add cooked chicken and parmesan cheese.
  8. Season with salt and pepper to taste.
  9. Stir to mix well.
  10. Meanwhile cook pasta in a large pot of boiling salted water until al dente.
  11. Drain pasta, and toss with remaining half cup chicken broth until coated to help prevent sticking.
  12. Plate the pasta first and then top with mushroom/chicken sauce mixture.

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