Monday, November 18, 2019


Garlic Parmesan Pasta2
Ihave lost count of the number of times I've made this recipe in the last one year. It is such a favorite amongst us and I even made it this time when I went home. Our little ones love pasta and even we enjoy it when made well. There are somedays when Ian & Zara asks me to make this particular dish. They both LOVE mushrooms so much that I think they sometimes eat this just for the yummy mushrooms that goes into this dish. It's very easy dish to make and they make great leftovers too!
Garlic Parmesan Pasta 3
You just need a few ingredients and by that I mean, pretty rich and tasty ingredients to pull this together. I made this for our annual Christmas party last year for the kids because most kids that we hang around with love pasta. And I still continue to make this very frequently for my own. Ian loves it so much that he asks me often if I've noted down the recipe somewhere so that he can recreate it when he grows bigger. Zara makes sure that there's enough of mushrooms in the bowl of pasta that I give her.
Garlic Parmesan Pasta
Growing up, I disliked everything about mushrooms. I think it was because of the way it was made...in it's whole form. I like them sliced thinly and sautéed in some butter or olive oil along with some salt and pepper until they reduce in size and turn brown in colour. That flavor is SO good! Now, whenever we go out and if I am ever in doubt of what to order...if there are mushrooms on the menu, then there's no looking back! I love adding them even to my Risotto, which is another much loved dish by the children. I found this recipe on Alyssa's blog and decided to toss some pasta along with it . Best decision ever!
Serves 4

Garlic Parmesan Pasta 1
4 boneless skinless chicken breast / thighs, thinly sliced
2 tablespoons olive oil
Salt & Pepper
8 ounces white / baby bella mushrooms, thinly sliced

Creamy Garlic Parmesan sauce:
1/4 cup unsalted butter
2 cloves garlic, minced
1 tablespoon all purpose flour
1 cup heavy cream or half and half
1/2 cup chicken broth
1/2 cup Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper powder
1 cup spinach, chopped
8 ounces pasta of your choice, cooked al dente*

Method: In a bowl,sprinkle chicken with salt and pepper.In a large skillet on medium high heat, heat olive oil and cook the chicken for 3-4 minutes until they are golden brown on the outside. Remove onto a plate and set aside.Into the same pan, add the sliced mushrooms and saute well adding a pinch of salt and pepper till it reduces in size and turns brown. Remove onto a plate and set aside.

To make the sauce, add the butter to a pan on medium heat and when it melts, add the minced garlic and saute for 30 seconds. Add the flour and mix well to cook for another 30 seconds. Add the heavy cream, chicken broth, parmesan cheese, garlic powder, salt and pepper. Cook stirring till it begins to thicken. Add the spinach and cook until it wilts, 30 seconds.
Add the cooked pasta, reserved chicken & mushrooms and toss well to mix. Serve hot!

* Reserve about 1 cup of pasta cooking water, incase you need to thin out the sauce later.
For this recipe, you can use bottled grated Parmesan cheese or you can grate your own. It doesn't make that big of a difference. I've tried them both since I've made this dish way too many times already! I always use homemade chicken stock because it's pretty much a staple in our fridge. You can use storebought as well. I haven't tried substituting it .You can serve the chicken not just with pasta but alongside buttered rice, toasted bread, mashed potatoes etc. I started with pasta and it's stuck with pasta forever I guess! ;-) I hope you try this and enjoy it as much as we do!


Saira said...

I tried making this yesterday and it was simply yummy.
This one's a keeper.
Thanks again Ria.


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