Can you feel it? That subtle shift in food cravings. I’m slowly edging away from warm and comfortable, to light and fresh. But before I go, I want to wallow in a few more cheesy, rich dishes. Like this. Except it’s from Cooking Light so it’s not so rich. Except that it called for 1/3-less-fat-cream-cheese and I don’t use lowfat anything (I’m a full fat kind of girl), so I guess it is rich. But still 1/2 cup of cream cheese, how bad can that be?
So, this was good. It was quick and easy, perfect for a weeknight. It kind of had a tetrazzini/stroganoff kind of vibe going on.
Skillet Chicken Pasta
- 1 (9-ounce) package fresh linguine (I used dried)
- 1 pound chicken breast tenders
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1 cup mushrooms, sliced
- 1/2 cup sliced onion
- 1/2 cup dry sherry
- 1 cup chicken broth
- 1/2 cup (4 ounces) cream cheese
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, mushrooms, and onion; sauté 7 minutes or until chicken is done. Remove from pan; keep warm.
Add sherry to pan, scraping to loosen browned bits. Stir in broth and cheese; bring to a boil. Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly. Return chicken mixture to pan, and cook until thoroughly heated. Serve over pasta.
This will be my entry for Heart ‘n Soul Blog Hop.