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So I went from eating fresh fruit, snapper, and a myriad of other amazing foods back to trying to concoct a recipe based on what was in my fridge. On Tuesday night, that happened to be chicken, mushrooms, and cream, as well as some fresh asaparagus I picked up on my way back from the Eastern Shore on Sunday.
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Creamy Chicken and Mushroom Pasta
1 pound chicken tenders, cut into bite-sized pieces
4 tablespoons olive oil, divided
8 ounces portobello mushrooms, sliced
1/2 white onion, diced
1/2 zucchini, diced (optional, I threw it in for good measure)
1/2 cup chicken stock
3/4 cup heavy whipping cream
2 tablespoons balsamic vinegar
Salt and pepper to taste
8 ounces angel hair pasta
Cook the pasta according to package directions. Drain and set aside.
While the pasta is cooking, heat two tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and own on all sides. Remove from the pan.
Add the remaining two tablespoons of oil to the skillet to heat. Mix in the onions and mushrooms and saute until for about 5 minutes. Add the zucchini and chicken stock and continue to cook until the vegetables are tender.
Drizzle in the cream and whisk to combine. Add the balsamic vinegar, salt, and pepper. Turn down the heat to a simmer and cook for 10 minutes. Return the chicken to the pan and simmer until chicken is cooked through. Serve over whole-wheat pasta.
