Mustard Thyme Penne with Chicken
Servings
2Serving size
2 ounces pasta with chicken and sauceThis recipe can be multiplied and makes good leftovers. Reheat gently.
Ingredients
| 3 quart Water |
| 4 ounce Whole Wheat Penne (or gluten-free penne) |
| 3 tsp. Olive oil (divided) |
| 6 medium (4-1/8 inch long) Green onions (cut into 1 inch sections; keep white and green parts separate) |
| 16 ounces Crimini mushrooms (quartered) |
| 8 ounces Boneless, skinless chicken thighs (cut into 1 inch chunks) |
| 1 tsp., leaves Dried thyme |
| 1 cup No salt added vegetable stock |
| 1/2 cup Water |
| 1 Tbsp Dijon mustard |
| 1 tsp.. Maple syrup |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Semisoft goat cheese |
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.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
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.