Chicken and mushroom pasta in white sauce
This pasta tastes just like chicken alfredo, instead of fettucini I have used normal macaroni pasta.
ingredients
3 cups cooked pasta
2 chicken breasts
1 1/2 tsp garlic powder
2 cups mushroom sliced
1 cup chopped onion
2 tbsp chopped garlic
2 tbsp plain flour
3 cups milk
1/4th cup fresh cream
5 tbsp butter
1/4 cup grated cheese for garnish
salt and pepper to taste
3 cups cooked pasta
2 chicken breasts
1 1/2 tsp garlic powder
2 cups mushroom sliced
1 cup chopped onion
2 tbsp chopped garlic
2 tbsp plain flour
3 cups milk
1/4th cup fresh cream
5 tbsp butter
1/4 cup grated cheese for garnish
salt and pepper to taste
method
Thinly slice the chicken breast(its easy to slice the chicken breast if its semi frozen), marinate this chicken with garlic powder,salt and pepper for ten minutes.
In a pan melt 4 tbsp butter and when the butter melts fry the chicken for 2 minutes each side,remove from pan and keep it aside.Chop the cooked chicken breast to desired size.
in the same pan add the remaining 1 tbsp butter when hot add the chopped garlic and onion and fry till onion turns translucent (if you want the sauce to be pure white then you can use a fresh pan add 4 tbsp butter and continue,I have used the same pan coz I feel the sauce taste better with all the extra juice from the chicken).
Now add mushroom and sprinkle little salt and fry for two minutes,now add flour and fry for 4 to 5 minutes(be sure to cook the flour properly or the sauce will get a raw and paper kind taste)
Gradually add milk,keep stirring to avoid forming lumps,when the milk comes to a boil add fresh cream,cooked chicken,salt and pepper.
how to serve: just before serving heat the sauce, if too thick add milk or water,toss in the cooked pasta ,garnish with grated cheese and fresh parsley (I used dried parsley)
serve with garlic bread.
In a pan melt 4 tbsp butter and when the butter melts fry the chicken for 2 minutes each side,remove from pan and keep it aside.Chop the cooked chicken breast to desired size.
in the same pan add the remaining 1 tbsp butter when hot add the chopped garlic and onion and fry till onion turns translucent (if you want the sauce to be pure white then you can use a fresh pan add 4 tbsp butter and continue,I have used the same pan coz I feel the sauce taste better with all the extra juice from the chicken).
Now add mushroom and sprinkle little salt and fry for two minutes,now add flour and fry for 4 to 5 minutes(be sure to cook the flour properly or the sauce will get a raw and paper kind taste)
Gradually add milk,keep stirring to avoid forming lumps,when the milk comes to a boil add fresh cream,cooked chicken,salt and pepper.
how to serve: just before serving heat the sauce, if too thick add milk or water,toss in the cooked pasta ,garnish with grated cheese and fresh parsley (I used dried parsley)
serve with garlic bread.
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