I can’t believe it’s already boxing day, and the count down to New Years has begun. I truly hope everyone had a great Christmas. Now we can sort of relax for a week or so, take a breath, relax, cook some simple meals and get ready for the end of the year.
This easy pasta dish is perfect for the “in between” days, make it with left over turkey, or use fresh turkey or chicken. And by all means throw in any left overs, like a little gravy, some vegetables or whatever you like.
This easy recipe is done in under half an hour.
Ref. sugar free ✔
Egg free ✔
2 to 3 medium chicken breasts,or 2 cups cooked leftover turkey, torn to pieces.
salt + pepper, to taste
4 tbsp. olive oil
4 tbsp. butter, divided
4 slices prosciutto
1 medium onion, peeled and chopped fine
1 garlic clove peeled and grated
2 tbsp. flour
1/2 cup white wine
1 cup stock
1/4 cup fresh sage
pinch of fresh nutmeg
1 lb. Pasta, cooked
1 cup mixed wild mushrooms
1 small onion
1 clove garlic, minced or grated
freshly grated parmesan cheese to serve
1/4 cup mascarpone or heavy cream
2 tablespoons fresh parsley, chopped
Season chicken with salt and pepper.
In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When the butter and oil start to sizzle, add chicken and sage leafs and cook for 15 minutes on medium low, turning occasionally. Place the sage leafs on top of the chicken. I like to use a cast iron pan for this because it gives the chicken a perfect crust. Remove and transfer to plate.
Add the prosciutto to the pan and brown on both sides, for about two minutes, remove and transfer to plate.
Add the onion to the pan and cook gently for 4 minutes, add the garlic. Stir around and add the flour, cook for one minute and add the wine and stock, stirring to create a smooth sauce.
Add the mascarpone or cream, mix thru. Add the shredded chicken and two slices of torn up prosciutto.
Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente.
Heat another large skillet over high heat, add the remaining olive oil. Once hot, toss in the mushrooms in a single layer. Without stirring cook them until golden brown, flip them over.Transfer half the mushroom to a plate.
When the pasta is done cooking, drain but DO NOT RINSE! add it to the pan with the mushrooms and toss well. Add the cream sauce with chicken heat thru. Scatter over the remaining wild mushrooms, some parsley and serve straight away. Top with some of the crispy prosciutto. And serve with Parmesan.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.
Not quite what you were looking for? How about Garlic Herb Shrimp with Bacon over Angel Hair Pasta