Chicken and Mushroom Pasta
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You can save money by buying chicken with the bone and skin intact and do the boning and skinning yourself. It's a little more work, but quite a bit cheaper, and you'll learn a lot about chicken anatomy.
- 500 g skinless, boneless chicken breasts , or thighs (or about 1 kg with bones and skin)
- 1 tbsp vegetable oil
- 1 onion , chopped
- 1 1/2 cups fresh mushrooms , sliced
- 1 540-mL can stewed tomatoes
- 1 cup water
- 1 tsp dried basil , (or 1 tbsp chopped basil)
- 2 cups smallish pasta , (shells, bow ties, fusilli, elbows)
- salt , to taste
- black pepper , to taste
- If you’re starting with boneless chicken, cut the chicken breasts or thighs into (more or less) ½ in. (1 cm) pieces. If you’re deboning it, remove the bones and skin, then cut the meat into pieces (as above). Discard skin and bones.
- Heat the vegetable oil in a large skillet, add the chicken pieces and cook over medium high until the meat is no longer pink – about 5 to 7 minutes. Remove the chicken from the skillet, leaving as much of the oil in the pan as possible.
- Add the onion and mushrooms to the skillet and cook over medium heat until softened, about 5 minutes. Pour in the stewed tomatoes, water and basil; bring to a boil. Add the (uncooked) pasta, cover with a lid and cook over low heat for 8 to 10 minutes until the pasta is done, stirring once in a while.
- Return the chicken to the pan and cook for about 5 minutes, until the mixture is completely heated through. Season with salt and pepper.