This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Let the stoics say what they please, we do not eat for the good of living, but because the meat is savory and the appetite is keen."
-Ralph Waldo Emerson, Poet
One key to this dish is being bold with the heat while cooking the mushrooms. There's not a lot of oil in the pan and the high heat will help the mushrooms caramelize quickly. While cooking they will release some of the water as steam and the combination of that, the oil, and the hot pan will help them brown, but you have to watch the pan closely and toss the mushrooms frequently to keep them from burning.
The caramelized mushrooms are what forms the foundation of the sauce. Combined with the mustard they create a great umami flavor.
Most recipes contain instructions to add salt to the water before (or sometimes during) boiling pasta. I have seen a multitude of reasons including that the salt changes the boiling point of the water (sorry; not enough to matter) to the salt keeping the water from boiling over (not chemically possible).
There is an argument for adding the salt to enhance the flavor of the pasta but I prefer to carefully control my sodium intake and the flavor of my food. The difference in pasta boiled in salted water and unsalted water is minimal and any difference will be masked by a well made and properly seasoned sauce.
Servings = 2 | Serving size =2 ounces pasta with chicken and sauce
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Makes good leftovers. Reheat gently.
|4 ounces||whole wheat or gluten-free penne pasta|
|3 tsp||olive oil (divided)|
|6 medium||green onions (cut into 1 inch sections; keep white and green parts separate)|
|1 lb||crimini mushrooms (quartered)|
|8 ounces||boneless skinless chicken thighs (cut into 1 inch chunks)|
|1 tsp||dried thyme leaves|
|1 cup||no salt added vegetable stock|
|1 Tbsp||Dijon mustard|
|1 tsp||maple syrup|
|fresh ground black pepper (to taste)|
|1 ounce||semi-soft goat cheese|
Place the water in a saucepan over high heat. When the water boils, add the pasta and simmer for 12-15 minutes for whole wheat pasta and 20-25 minutes for most gluten-free pastas (Pastas vary; check the package instructions.)
Place 1 teaspoon olive oil in a large skillet over medium-high heat. Add the white part of the green onions and sauté for 2 minutes, tossing continuously. Remove the green onions from the pan and set aside.
Add 2 teaspoons olive oil to the pan and add the mushrooms. Cook, stirring frequently, about 15 minutes, or until well caramelized and reduced in volume about 50%.
Add the chicken and thyme and cook for about 2 minutes, until the chicken is lightly browned. Then add the stock, water, mustard, maple syrup, salt, and pepper.
Stir well and simmer for 20 minutes, stirring occasionally, until the sauce is reduced by about half.
Add all of the green onions (both cooked white parts and green uncooked tops) and the goat cheese, and toss well, until the cheese is almost all melted.
Drain the pasta and add the pasta to the sauce. Toss until the cheese is melted completely, then serve.
Serving size = 2 ounces pasta with chicken and sauce
Servings = 2
Amount Per Serving
|Calories 534||Calories from Fat 152|
|% Daily Value|
|Total Fat 16g||28%|
|Saturated Fat 5g||20%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 57g||15%|
|Dietary Fiber 7g||30%|
|Vitamin A 14%||Vitamin C 16%|
|Calcium 18%||Iron 37%|
|Vitamin K 109 mcg||Potassium 1567 mg|
|Magnesium 146 mg|