Wednesday, December 25, 2013

Chicken and Mushrooms with Garlic and Basil Cream Cheese Sauce over Pasta

This is one of my signature dishes, one I use to treat guests special. It's fairly quick and easy, elegant, and although NOT low-calorie, it's an alfredo-esque dish that's special, especially with the broccoli addition.

2 boneless, skinless chicken breasts, cubed to ½ inch
1 pound of white button mushrooms, sliced
1 12oz. package Cream Cheese, softened
4 tbsp salted butter
3 tbsp. minced garlic
3 tbsp. dried basil
1 tbsp. liquid smoke
1 tsp. salt
1 tsp ground white pepper
¾ cup grated Parmesan cheese
2 cups milk
(optional: ½ cup grated smoked gouda)


In skillet over medium heat, sauté chicken in 1 tbsp of butter with a little bit of the garlic and a couple dashes of basil, salt and pepper. When chicken is no longer pink, remove from skillet and add the rest of the butter until melted. Add the rest of the garlic and basil, heating completely, and then add cream cheese by spoonfuls until completely melted. Add a little milk if mix becomes too thick. Add in salt, pepper, liquid smoke and stir, add in parmesan/gouda, stirring slowly until melted. Add the milk, stirring completely, then add mushrooms and add back in the chicken. Serve over your choice of Pasta. Add Broccoli for more variety!!

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