This is one of my boys’ favorite meals. We all love chicken and mushrooms, and we love pasta, and we love creamy things. So what’s not to love about a dish that combines all of these things?!
It comes together pretty quickly, and it’s very inexpensive. If you prefer, use 1/2 lb. boneless, skinless chicken breast in place of the chicken thighs, skip the simmering time, and use homemade chicken stock (only 1 c.) instead of water. It’s even quicker that way. It doesn’t need much meat at all to be rich and delicious. And, it’s very filling.
This is definitely on our meal plan at least once a month since it’s yummy, quick, easy, and budget-friendly. Perfection!
- 1.5 lbs. bone-in chicken thighs
- 2 tbsp. butter
- 4 oz. mushrooms, sliced
- 1 medium yellow onion, sliced
- 3 c. water
- 1 c. milk
- 2 tbsp. flour or arrowroot powder
- 1/2 c. Romano cheese
- 8 oz. whole wheat or brown rice pasta
Step 1: Melt the butter in a large frying pan and add the chicken.
Step 2: Cook the chicken on both sides until lightly browned, then add the mushrooms and onions.
Step 3: Saute until the mushrooms and onions are softened and have released their liquid. Add the water. Scrape the browned bits off the bottom of the pan, and toss in a bay leaf and some salt.
Step 4: Cover with a lid and simmer on low for 30 – 45 min. until reduced and the liquid has taken on the flavor of the ingredients. Then, remove the chicken and bay leaf.
Step 5: Start the water boiling and cook pasta according to package directions. Cut up the chicken and return it to the pan, discarding bones.
Step 6: Mix the milk and flour together. I usually use whole wheat flour, but sometimes arrowroot. You may need a bit more flour (not arrowroot; never more than 1 tbsp. per cup of liquid) depending on how thick you like your sauce.
Add the milk mix to the pan and stir until smooth and thickened. Add the cheese and stir until melted. Serve over pasta.