Chicken, Mushroom and Snow Pea Spaghetti with a Wine Cream Sauce Recipe
Posted on April 2, 2013
2 chicken breasts, seasoned with a dash of olive oil/salt/pepper, baked at 425 degrees for 25 minutes and then cubed
4-5 cloves garlic, minced
1-2 cups mushrooms, sliced
3/4 sweet onion, diced
1-2 cups snow peas
1 tbsp flour
1-2 cups half & half
1 packet spaghetti (you can use any pasta really…I will use penne or bowties next time)
In a saucepan, sauté garlic, onions and mushrooms in a bit of olive oil until the onions are slightly translucent.
Remove the majority of the mushrooms and then deglaze the saucepan with a bit of white wine. Reduce to about half and then add the half & half. When the half & half starts to heat, add the flour and stir well until it starts to thicken.
Then add the mushrooms and baked chicken cubes to the pan. Cook for a few more minutes on medium heat, stirring well. Sample and season with salt and pepper to taste.
Add the snow peas, reduce the heat a bit and then cover the pan. The sauce should thicken and the peas will steam.
Poor over your cooked pasta and serve immediately!