Pasta cremosa con pollo e funghi

Ingredienti

• 10 oz dried pasta
• 2-3 boneless chicken breasts (thinly sliced)
• 1/2 cup white onion (chopped)
• 3 cups sliced mushrooms ((8 oz))
• 1 Tbsp unsalted butter
• 2 Tbsp olive oil (divided)
• salt
• pepper
• 1/2 cup white wine
• 1/2 cup chicken stock (or more)
• 1/2 cup heavy cream
• 1 tsp corn starch
• 1 Tbsp water
• 1 Tbsp chopped fresh or frozen parsley

Preparazione

1. 1

   Cook the pasta according to the package instructions until it is al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.

2. 2

   In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry the chicken until browned and cooked through about 2 minutes on each side. Take cooked chicken out of the pan and set aside.

3. 3

   In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.

4. 4

   Add white wine to the pan and let simmer until reduced by half.

5. 5

   Add chicken stock and cream. In a small bowl combine cornstarch and water. Stir until starch is completely dissolved, take the pan off the heat then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.

6. 6

   Add the cooked chicken back to the pan and cook for 30 more seconds.

7. 7

   Add pasta water if needed. Stir in parsley and season to taste with salt and pepper.

8. 8

   Serve over pasta.