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
Directions
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.
