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Garlic Chicken And Mushroom Pasta

A flavorful chicken and pasta dish with lots of mushroom pieces.

This was a happy accident. We had a bottle of salad dressing in the cupboard, which we combined with other ingredients to make a simple pasta topping.

Simple, and fairly quick to make, I'll do this again!


Garlic Chicken and Mushroom Pasta

  • 2 chicken breasts, thawed, and cubed
  • 1 clove garlic, minced, or 1/4 tsp garlic powder or granules
  • 1/2 bottle (16 oz bottle) Creamy Garlic Balsamic Vinaigrette Dressing (any slightly thick balsamic and herb dressing will do, as long as you like the flavor and it goes with garlic)
  • 1/4 lb butter
  • 1 cup cut mushrooms - sliced, diced, whatever. Portobello, Oyster, Angel Wing, Crimini, or any other mild and non-distinctive flavored mushroom (the mushrooms will absorb the flavor of the dressing)
  • 1/4 tsp salt
  • 1/2 lb pasta (we used whole wheat)

Start a pot of water heating for your pasta.

Toss the chicken, garlic, butter, and mushrooms into a skillet. Stir and keep from sticking for about 5-10 minutes, or until chicken is white all over, but not completely cooked.

Add dressing, and stir in. You'll have quite a bit of liquid.

Turn down the heat, and let it simmer, and reduce down. It will be done when there is just about a half a cup of thickened sauce left in the pan.

Meanwhile, put your pasta in when the water boils, and cook until tender.

Drain Pasta and put onto two plates.

Remove sauce from heat, and spoon over the pasta.

Serve with steamed vegetables.


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