I like chicken, I like it very much. Is it possible that in a previous life I was a fox? I have no idea; the thing is that I could eat it in any possible way. On the other side I have my husband. He likes chicken but he doesn’t die to eat it. He does like pasta though, a lot. He could eat pasta everyday. My son’s appetite on the other hands depends on the moon phase. Sometimes he likes both, sometimes he likes the one over the other and sometimes he likes neither of those.
One of those days when moon was approaching full-moon and my son was in a very good mood I decided to compromise all the tastes of our home inhabitants and cook something that would contain both chicken and pasta.
Another one thing I didn’t tell you is that I have just finished the thirteen Labor of Hercules which was to file my recipes. Oh yes, I can tell you that I have organized and filed all my sweet and savory recipes. So after I completed this very time consuming and tiring work, I can now find a recipe in a matter of minutes. So, as I was browsing my Chicken file I came over a recipe from
Canadian Living that had all the necessary ingredients to become a success.
This one as I thought was a big hit and by the end of the day the pot was empty and I don’t know about your families but in my family this is a sign of success. So, after I made the necessary changes- I just can’t follow a recipe straight is like a curse or something- I proceeded in making this and I want to share it with you. Perhaps you can find it interesting enough to try it.
Cream Cheese Chicken Tenders over Pasta
Ingredients
700 gr. chicken breasts cut in pieces
½ tsp each salt and green pepper
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, minced
230 gr. sliced mushrooms (I didn’t have any fresh so I used canned)
3 tbsp all purpose flour
½ cup white wine
½ tsp Italian herbs
¼ tsp dried basil
Pinch of poultry seasoning
Pinch of cardamom
2 cups milk
300 gr. light cream cheese
1 tbsp balsamico bianco(the recipe called for white wine vinegar, but I had the white balsamico sitting in my closet for so long and I thought I should use it)
2 tbsp minced fresh parsley
Instructions
Salt and pepper the chicken.
In a large skillet add 2 tbsp of olive oil and sauté in medium/high heat the chicken pieces until fairly brown. Remove to a plate.
In the same skillet reduce heat to medium; add another 2 tbsp of olive oil and sauté the onion, the garlic, the mushrooms and salt and pepper.
Add the wine and continue to sauté until all the liquid has evaporated.
Add the flour and continue to cook, stirring, for 1 minute.
Pour the milk and bring to boil, stirring. Once the sauce has thickened, reduce heat to medium/low.
Add the chicken pieces and all the juices accumulated.
Add all the herbs and spices except of the parsley. Cook for 15 minutes.
Add the cream cheese and vinegar, stir and cook for another 10 minutes.
Serve over pasta and sprinkle with parsley.
I am sending this to Presto Pasta Nights an idea of Ruth Daniels hosted this week by her at
Once Upon a Feast.
Labels: Chicken, Main Course, Pasta
