DAY THREE RECIPE:
Chicken and Mushroom Pasta
INGREDIENTS:
2 Boneless skinless chicken breasts, cubed
2 tbsp Olive Oil
1+1 Tbsp Butter or margarine
1 Small Onion, thinly sliced
5 Garlic cloves, peeled crushed and finely minced
3 Cups Mushrooms, Washed and sliced
OR
1 Can of mushrooms
½ tsp Salt
½ tsp Pepper
¼ tsp Nutmeg
1 tsp Dried Sage Leaves
2 Tbsp Flour
½ Cup Chicken broth
½ Cup Milk
1 LB Uncooked Noodles of your choice
8 cups Water
1 tsp Salt
DIRECTIONS:
In a large shallow sauce pan, heat oil and 1 tbsp butter over a med high heat.
Add cubed chicken to the pan and cook for about 6-8 minutes. Now add onion, mushrooms and garlic to pan, season with ½ tsp salt, pepper and sage leaves.
Cook over med high heat, stirring every few minutes. Remove from pan after about 10 minutes, or until chicken is cooked all the way through(NO pink).
While cooking the chicken mixture, place water and 1 tsp of salt in a large pot to boil. Once water is boiling add noodles. Cook until al dente, about 9 minutes. Drain and reserve.
Add 1 tbsp butter and flour to drippings in the pan. Reduce heat to med low. Stir constantly for 2 min.
Add chicken broth, and milk continuing to cook for approx 8 min or until thickened.
Add a dash more pepper, and nutmeg. Stir. Place chicken and veggies back into sauce and stir together. Keep on a low heat just until everything is heated all the way through again.
Top noodles with sauce and enjoy
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