Creamy Chicken Pasta

A lifetime friend came by for dinner tonight. He's a foody and so I wanted to make something delicious, but not "difficult". I didn't want to be in the kitchen the whole time and not have time to chat with him.

So I made this meal - Creamy Chicken Pasta. To say it was delicious doesn't really do it justice. It was FANTASTIC...and not low in calorie.

I made a side spinach and strawberry salad that's my go to salad these days. It was a nice evening hanging with a friend I've had for 30 years. A lot's changed and yet at the same time, nothing has.

I only changed one thing - shocking, I know. I used just regular mushrooms. I didn't get fancy with a variety of mushrooms.

Creamy Chicken Pasta

Photo from MyRecipes.com

Recipe from: MyRecipes.com
Serves 6 (it says it serves 6, but really it serves 4.)

9 ounces uncooked orecchiette pasta
Cooking spray
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup unsalted chicken stock, divided
2 tablespoons all-purpose flour
1/2 cup half-and-half
1/3 cup mascarpone cheese
1/4 cup chopped fresh parsley, divided
1/2 cup chopped onion
1 teaspoon minced fresh garlic
1 teaspoon chopped fresh thyme
8 ounces chopped wild mushroom blend
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard

Cook pasta according to package directions, omitting salt and fat; drain.

Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.

Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms; cook 8 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 tablespoons parsley.