It seems like lately every dish I cook has mushrooms in it. Luckily, everyone in our household likes mushrooms so as long as we have them at the market they’ll be appearing in our food.
You can use fresh button mushrooms or baby bella mushrooms for this recipe. I’ve also used our Parkesdale Farms Marinated Mushrooms when we don’t have fresh mushrooms available. The marinated mushrooms are seasoned with spices, vinegar and red peppers. They are really great just by themselves too.
While we were at the market, my youngest daughter decided to pick out some fresh green beans. Who am I to argue with a 4 year old? 🙂 I love how she used her Easter bucket to bring home the green beans.
This time I used green onions, but you can use any onion you like. I like to cut the green tops to sprinkle over the finished dish.
Creamy Chicken and Mushroom Pasta
Ingredients (makes 4 servings):
4 slices Troyer Thick Sliced Smoked Peppered Bacon
2 garlic cloves (minced)
1 ½ chicken breast
1 bunch green onions (reserve green tops for garnish)
1 cup Marinated Mushrooms (sliced) or 1 fresh mushroom package
Fresh Thyme (1 teaspoon dried Thyme)
½ cup milk *
2 tablespoon Troyer Butter*
Cut chicken breast into one-inch pieces and season with salt. Cut bacon into small pieces and cook. Remove bacon once cooked and reserve.
Add chicken and minced garlic to the pan used to cook the bacon. Sprinkle the chicken with thyme; add mushrooms and sauté for approximately 12 minutes.
Mix milk and butter into pan until creamy consistency.
Serve with pasta, add halved grape tomatoes and sprinkle with green onion tops.
*If you want more sauce, double the milk and butter for a creamier, saucier dish.