Sometimes you just get a craving for pasta! Even someone like me, who rarely eats it much less keeps any in the house, occasionally just has to have some pasta. Last week it happened and I remembered I had half a box of gluten free pasta in the pantry.
The following recipe was the result of that craving and Meatball Man coming to the rescue. It was super easy to make (well it looked easy) and was awesomely delicious.
As dinner time approached, I had an idea for a pasta dinner. Just then, Meatball Man called to see how my day was going and I told him my idea to throw leftover chicken into some tomato sauce and then he could fix it up when he got there. He had a better idea and suggested that I do nothing except check and see if there were any mushrooms and white wine in the fridge.
In the fridge, I had a couple of chicken thighs that I had cooked earlier in the week and Meatball Man commandeered them for this dish. If you don’t have any cooked chicken thighs on hand; they are so easy to make, you can bake them as you make the rest of this dish.
The resulting dish was perfectly satisfying and took care of my craving. It was the perfect size for two hungry eaters. Here’s what you need to make my Emergency Chicken and Pasta with White Wine Sauce:
- Pasta (I used a gluten-free type of egg-noodle pasta)
- 1 minced shallot
- 1 clove of minced garlic
- 8 oz. sliced mushrooms
- Salt and Pepper
- Cooked chicken thighs (I’m sure chicken breasts would be fine)
- 1 cup white wine
- ¼ cup heavy cream
- Chopped parsley
Get a big pot of water going on one burner. When it’s boiling, get your pasta going. Undercook it by a few minutes, drain, and set aside.
While your pasta is cooking, heat your big iron skillet. Add 3 slices of bacon and cook until almost done.
While the bacon is cooking you can mince the shallot and garlic, slice the mushrooms and chop the parsley. I have to say, Meatball Man is especially neat about his preparation. My cutting board would probably not look like this.
When bacon is just about done, remove and set aside. After it cools, chop it up to add back later.
Into the bacon drippings, add the chopped shallot, mushrooms, and one minced clove of garlic. Add some salt and pepper. Cook until shallots are translucent and add a cup of white wine. Deglaze the pan and add about 3 TB butter.
Add the cooked chicken. Add the almost cooked-through pasta and chopped bacon. Cook until ready, about 10-15 minutes. The undercooked pasta will absorb all the deliciousness of the liquid. Add cream last and heat through.
Then plate up! Meatball Man put the pasta on the plate first and then the chicken. He then sprinkled the whole thing with the chopped parsley.
Lest you think I just sit around and let this man cook, I was busy making our vegetable side dish.
<sigh> This is why I let Meatball Man do the cooking.
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