I fell in love with this high-protein dish at a restaurant and experimented until I could duplicate it at home. What’s so nice is that the sauce can be made ahead and be refrigerated or frozen.
Ingreadient
- 1 package (16 ounces) penne pasta
- 1 large red onion, diced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 1/2 pound sliced fresh mushrooms
- 2 cups dry white wine
- 1 can (14-1/2 ounces) beef broth
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1/2 cup half-and-half cream, room temperature
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese, divided
- Minced fresh parsley, optional
Direction
- Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, cook onion in oil over medium heat until softened, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in chicken and mushrooms. Cook, stirring frequently, until chicken is no longer pink, 5-7 minutes. With a slotted spoon, remove mixture.
- To the same skillet, add wine and broth; bring to a simmer. Cook until liquid is reduced by half, 15-20 minutes. Reduce heat to low; add cream cheese and butter, whisking until melted. Whisk in cream, salt and pepper. Add chicken mixture to pan; heat through on low. Toss with pasta and 1/4 cup Parmesan cheese. Top with remaining 1/4 cup Parmesan cheese and, if desired, parsley.
