I rarely pay any attention to recipes on boxes or cans or packages. For some reason this recipe for Penne Di Parma on my Ronzoni Penne Rigate pasta box caught my eye. It looked like an easy recipe and it was loaded with mushrooms so I decided to give it a try. I was pleasantly surprised! It had terrific flavor. It was so good, in fact, that I wanted to share it with you.
The original recipe calls for proscuitto but I didn't have any on hand. I did have chicken tenderloins so I decided they would make a fine replacement. Of course, I had to come up with a new name for this dish. I also added a pinch of nutmeg and some salt and cracked black pepper.
Creamy Chicken and Mushroom Penne Rigate
recipe adapted from my pasta box
2 tbsp butter
2 cloves minced garlic
1 1/2 cups thinly sliced mushrooms
8 chicken tenderloins, cooked and cubed
1 cup milk
1/2 cup light cream
pinch of nutmeg
1 tsp kosher salt
8 0z Penne Rigate, cooked al dente
1/4 cup grated Parmesan
1 tbsp dried parsley (or fresh if you have it)
cracked black pepper
In a large skillet over medium heat, melt butter. Add garlic and mushrooms. Cook 3-4 minutes until mushrooms are tender, stirring frequently. Add chicken, milk, cream, nutmeg and salt. Bring to a boil. Reduce heat to medium and simmer, uncovered, until mixture reduces by half.
Remove sauce from heat. Add Parmesan and parsley. Toss hot pasta and sauce. Garnish with cracked pepper and parsley.
This was plenty for my family of four. If you are looking for a tasty, no hassle weeknight meal, look no further!
Hope you all are enjoying a wonderful Friday the 13th. EEEEEEEK! It's Friday the 13th?! How come no one warned me???! I've got to run! Bye!