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Chicken and Wild Mushroom Pasta

Chicken and mushroom pasta in a white bowl
Screenshot of chicken and mushroom pasta from "Un-Wine'd" season 3 episode 5.

This Chicken and Wild Mushroom Pasta is creamy and packed with flavor. The recipe pairs well with Muse Vineyard’s Pichet wine and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “ Un-Wine’d," please click here.


What You’ll Need:

  • 4 tbsp. butter
  • 5 to 6 oz assorted mushrooms, sliced
  • 1 large shallot, chopped
  • ½ red bell pepper, diced
  • 2 tbsp. flour
  • 1 ½ c. heavy cream
  • Frying pan

  • 1 to 1 ½ c. chopped roasted chicken breast
  • 2 c. baby spinach leaves, packed
  • Salt and pepper to taste
  • ½ lb farfalle pasta or noodles, cooked according to package directions
  • ½ lb bacon, fully cooked and crumbled


Step 1: In a frying pan, melt the butter over medium heat. Then, add the mushrooms, shallot, and bell pepper. Cook until just softened.

Step 2: Add the flour and cook for five minutes, stirring well. If the flour begins to brown, remove it from heat and continue to stir to reduce the pan’s temperature.

Step 3: Then, add the cream to the pan and cook through to thicken slightly.

Step 4: Add the chicken and spinach to the pan. Cook until spinach is wilted and chicken is warmed through. Season with salt and pepper.

Step 5: Stir in the pasta and toss well to coat.

Step 6: Plate and sprinkle with bacon.

Step 7: Serve with the pasta crusty bread and salad for a lovely meal.

Serves a family of four or two hearty eaters.

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