Tag archives for Mushroom Pasta

3 Quick & Easy Dinner Ideas | Fixing Dinner

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Thai Curry Chicken & Rice

3 chicken legs, divided into thighs and drumsticks
Salt and pepper
1 tablespoon oil
1 red bell pepper, thinly sliced
2 medium carrots, julienned
1-2 tablespoons red curry paste
1 garlic clove, minced
1 teaspoon grated ginger
2 cups jasmine rice
1/2 cup coconut milk
1 carton (900mL) Campbell’s 30% Less Sodium Thai Chicken Broth
Fresh cilantro and lime wedges for serving

Season the chicken with salt and pepper to taste.

Heat the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Add the bell pepper and carrot. Cook until it begins to soften, about 3 minutes. Add the curry paste, garlic, and ginger. Cook, stirring constantly, until it is fragrant, about 1 minute. Add the rice, coconut milk, and broth. Season the mixture with salt and pepper to taste. Mix well and bring the mixture to a simmer. Return the chicken to the skillet. Cover with a lid and reduce the heat to medium-low. Continue to cook until all the liquid has been absorbed and the chicken has reached an internal temperature of 165ºF, 15 to 20 minutes.

Serve it with fresh cilantro and lime wedges. Enjoy it immediately or store it in the refrigerator for up to 3 days.

Creamy Mushroom & Spinach One Pot Pasta

2 tablespoons butter
1 small yellow onion, diced
4 cups quartered mushrooms
1 pound rotini
1 carton (900mL) Campbell’s Mushroom Broth
1 teaspoon fresh thyme leaves
4 cups chopped baby spinach
1/2 cup crumbled goat cheese, room temperature
Salt and pepper

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and mushrooms and cook, stirring, until they begin to soften and the mushrooms release their moisture, 4 to 5 minutes. Add the rotini, broth, and thyme leaves, and cook, stirring frequently, until most of the liquid has been absorbed and the pasta is nearly cooked through, about 14 minutes. Add the spinach and cook, stirring, until it has completely wilted, 1 to 2 minutes. Turn off the heat and stir in the goat cheese until it is completely melted and creamy. Season the pasta with salt and pepper to taste and enjoy immediately.

Roasted Garlic Chicken with Creamy Asiago Sauce

4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons oil, divided
1 small yellow onion, diced
2 tablespoons flour
1 1/2 cups Campbell’s 30% Less Sodium Roasted Garlic Chicken Broth
2 teaspoons finely chopped rosemary leaves
1/2 cup grated asiago cheese

Season the chicken with salt and pepper to taste.

Heat 1 tablespoon of the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Reduce the heat to medium and add another tablespoon of oil. Add the onion to the pan and cook until it has softened, about 2 to 3 minutes. Add the flour and cook, stirring, for about 1 minute. While whisking, slowly add the broth. Continue to whisk until the liquid begins to thicken, 1 to 2 minutes. Add the asiago cheese and continue to whisk until it is fully incorporated. Stir in the rosemary.

Return the chicken to the pan, flip it in the sauce to coat and then cover it. Continue to cook until the chicken reaches an internal temperature of 165ºF, about 6 minutes.

Serve immediately or store in the refrigerator for up to 3 days.

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3 Spring Pasta Recipes!

Asparagus & Spring Pea Penne

1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish

Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!

Deconstructed Pesto Fusilli

1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts

Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!

Sausage, Oyster Mushroom & Broccolini Fettuccine

1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste

In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!

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One Pot Creamy Mushroom Pasta

1 tbsp butter
1 yellow onion, thinly sliced
1lb cremini mushrooms, thinly sliced
2 cloves garlic, minced
2 tsp fresh thyme leaves
1Ib farfalle pasta
2 cups mushroom broth
2 cups milk
4 cups baby spinach
1 cup frozen peas
salt and pepper

In a large skillet melt butter over medium-high heat. Add onion and mushrooms and sauté for 5-6 minutes or until they’re softened.  Add garlic and thyme and cook for an additional 30 seconds.  Add farfalle, broth and milk and bring mixture to a simmer.  Cook over medium heat, stirring every 2 minutes, for about 15 minutes or until all of the liquid has been absorbed and the pasta is cooked through.  Stir in spinach and peas and cook for another 2 minutes.  Season with salt and pepper to taste.

 

 

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