November 1, 2016

Chicken Skillet Pasta with Mushrooms and Peas

This post may contain affiliate links. A small portion of sales will go towards supporting And Hattie Makes Three.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #thetalkofthetable #CollectiveBias The following content is intended for readers who are 21 or older.

It’s funny how you remember moments in your life that will change the way you see things forever. For me that was my introduction to wine in 2005. I was never a wine drinker until I had a office lunch at a fancy restaurant and one of my friends ordered a glass of Chardonnay. Clos du Bois to be exact. Trying to be cool and seem like I knew what I was talking about right out of college I ordered my first glass of wine. From there wine would be something I would need to learn more about. Now over 10 years later, Clos du Bois is a wine that is in my refrigerator and wine rack on a consistent basis.

 

I love that it’s perfect year round and I can pair it with many of my favorite meals. One of my favorite go to meals in the fall is my chicken skillet pasta with mushrooms and peas using Barilla Penne Pasta. It’s hearty enough to feed my family but light enough to not feel like you ate a heavy creamy pasta dish. The pairing of the Clos du Bois Chardonnay and Barilla Penne Pasta is a match in heaven. I must have 10 boxes of Barilla Pasta in my pantry, it’s a staple in our household and I love the versatility of the different styles.

Here is how I made it:
Chicken Skillet Pasta with Mushrooms and Peas
  • 1 lb Chicken Tenders ( Chicken Breast works well too)
  • 1 Package Sliced Mushrooms
  • 1 Cup Frozen Peas
  • 1 Cup Chicken Stock
  • 1/2 Cup Whipped Cream Cheese
  • 1/2 LB of Barilla Penne Pasta
  • 1 TSP Italian Seasoning
  • 2 TBSP Flat Leaf Parsley
  • 1/3 Cup Half & Half
  • 2 TBSP Butter
  • EVOOServes 4
Cut Chicken into 1 inch cubes. Salt and Pepper. Add 1 TBSP of butter and 1 TBSP of EVOO to the pan and brown chicken. Remove. Add 1 TBSP of butter and 1 TBSP of EVOO and sauté the mushrooms.
 
Once complete, add chicken stock, cream cheese, Italian seasoning and chicken back to pan. Let sauce thicken slightly for 5 mins and add peas and half & half. Add in cooked Farfalle and garnish with parsley. At this point, if it the sauce seems a little thin, turn off the heat and let it sit for 5 minutes and it should thicken up. If it seems too thick, use a little of the starchy pasta water to thin it out.  Garnish with Parmesan cheese.
 
Feeding a crowd? You could easily double this recipe and put in a 9×13 pan and bake it to keep warm. This meal is perfect for a girls night in, game night or just nice family meal. Paired with a glass of Clos du Bois Chardonnay, it’s the perfect combination. The fruity not super oaky notes are delightful for so many pairings.
 

 

 
    
 
For more pairing ideas, check out the Barilla Pinterest Page. Do you have any favorite go to dinner or entertaining pairings that make you the talk of the table?
 

One response to “Chicken Skillet Pasta with Mushrooms and Peas”

  1. Oh yum! When are you making this again and inviting me over for dinner?!

Leave a Reply

Your email address will not be published. Required fields are marked *