Guan's Mushroom

Leading grower of specialty mushrooms in North America

Hey guys!

Although we tend to come up with healthy, refreshing dishes, everyone deserves a cheat day every once in a while. Thus, we partnered with YUM Creative to bring you a delicious Creamy Chicken and Mushroom Pasta that will have your taste buds completely satisfied.

By using both chicken and either brown or white shimeji mushrooms, this recipe has an added layer of texture and taste. It’s hearty and warming.

Give it a try next time you’re craving something creamy!

Print Recipe

Creamy Chicken and Mushroom Pasta

White or Brown Beech/Shimeji Mushrooms
Serves 4
Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients

  • 10 oz Guan’s White or Brown Beech Mushrooms, separated by stem
  • 8 oz uncooked pasta
  • 1 pound boneless, skinless chicken breast, chopped into bite-sized pieces
  • 1/2 teaspoon sea salt
  • 2 teaspoon canola or peanut oil, divided in half
  • 1 shallot, minced
  • 2-3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1/4 cup double cream
  • 2 tablespoons parsley, finely chopped
  • 1/4 cup grated parmesan
  • 1/2 teaspoon chili flakes, optional

Instructions

  • Start by bringing a pot of water to a boil and cook the pasta al-dente according to the package directions. Then, drain and set aside.
  • In the meantime, season the chicken breast with salt and pepper. Heat a large non-stick skillet over medium heat and add in 1 teaspoon of oil. Add in the chicken and cook until no longer pink, stirring occasionally, for about 5-6 minutes. Stir in the shallots, garlic and mushrooms. Sauté until softened, about 2-3 minutes.
  • Pour in the white wine, and stir with a spatula to remove any brown bits from the bottom of the pan. Simmer for about 2-3 minutes, until the wine has been mostly reduced. Now, add chicken brother and double cream, and continue to simmer until the sauce is slightly reduced, about 4-5 minutes.
  • While the pan is still on the heat, return the pasta, tossing it with tongs to coat everything in the creamy sauce. Continue to cook for a couple of minutes until heated through. Serve in bowls and sprinkle with parsley, chili flakes, and parmesan cheese. Enjoy!