Ingredients for Creamy Baked Penne And Chicken With Mushrooms Oamc
- Salt and pepper to taste
- Penne
- Olive Oil
- 8 oz cremini mushrooms (or 8 oz artichoke hearts, quartered)
- 1 medium onion, chopped
- Dried Porcini Mushrooms
- Garlic Cloves
- 1 tsp fresh thyme (or 1 tsp dried thyme and 1 tbsp lemon zest if using artichoke variation)
- Unbleached All Purpose Flour
- Low Sodium Chicken Broth
- Dry White Wine
- Heavy Cream
- 2 lbs boneless, skinless chicken breasts
- Italian Cheese Blend
- Ground Black Pepper
- Fresh parsley, for garnish
- Bay Leaves
- Peas
- Lemon Juice
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How to Make Creamy Baked Penne And Chicken With Mushrooms Oamc
- Bring 4 quarts of water to a boil in a Dutch oven over high heat. Add 1 tbsp salt and 1 lb penne pasta. Cook, stirring occasionally, until al dente, about 8-10 minutes.
- Drain pasta and toss with 1 tbsp olive oil. Set aside.
- Wipe the Dutch oven dry. Add 4 tbsp olive oil and heat over medium-low until shimmering.
- Add 8 oz cremini mushrooms (or 8 oz artichoke hearts, quartered), 1 medium onion, chopped, 2 oz dried porcini mushrooms (rehydrated and chopped, reserve liquid), and 1 tsp salt.
- Cover and cook, stirring often, until mushrooms release their liquid, about 10 minutes.
- Uncover, increase heat to medium-high, and cook, stirring often, until mushrooms are dry and browned, 5-10 minutes. (If using artichokes, cook until tender and lightly browned).
- Stir in 4 cloves garlic, minced, and 1 tsp fresh thyme (or 1 tsp dried thyme and 1 tbsp lemon zest if using artichoke variation). Cook until fragrant, about 30 seconds.
- Stir in 2 tbsp all-purpose flour and cook, stirring constantly, until golden, about 1 minute.
- Slowly whisk in 2 cups chicken broth, ½ cup dry white wine (optional), and 1 cup heavy cream.
- Add 2 lbs boneless, skinless chicken breasts. Partially cover and bring to a simmer.
- Reduce heat to low, cover completely, and simmer until chicken registers 160°F on an instant-read thermometer, 10-15 minutes.
- Remove chicken from pot and set aside to cool.
- Once cool enough to handle, shred chicken into bite-sized pieces.
- Stir shredded chicken and 1 cup shredded mozzarella cheese into the sauce with the cooked pasta until well combined.
- Season with salt and pepper to taste.
- Transfer to a 13x9-inch baking dish. Sprinkle with remaining 1 cup mozzarella cheese.
- **To bake fresh:** Bake in a preheated 400°F oven, uncovered, until bubbly and browned on top, 25-35 minutes.
- **To bake from refrigerated:** Preheat oven to 400°F. Cover tightly with sprayed aluminum foil. Bake until sauce is bubbling, 30-40 minutes. Remove foil and bake until hot and browned, 25-30 minutes more.
- **To bake from frozen:** Bake according to fresh baking instructions, reducing baking time by 5-10 minutes.
- Sprinkle with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
17g
Fat
55g
Carbs
20g
