This flavorful recipe was adapted from food network While we did completely change the chicken the pasta came out great with a few modifications from the original recipe. Orange flavored broccoli and Cauliflower accompanies this dish beautifully.
Ingredients
6 oz whole-wheat pasta
5 tsp flour
1 medium onion
2 cups low-sodium chicken broth
1/4 tsp salt
1/4 teaspoon freshly ground pepper
1 tsp olive oil
1oz of baby bella mushrooms, sliced
4 large cloves garlic, minced
1/2 cup white wine
4 tbsp lemon juice
1/4 cup chopped fresh parsley
4 tablespoons capers, rinsed
Directions
1. Heat oil, garlic, and onion in the pan over medium-high heat until onion is tender
2. Add mushrooms and cook about 5 minutes Transfer to a plate.
3. Meanwhile whisk flour and chicken broth in a small bowl until smooth.
4. Add wine to the pan and cook until reduced by half, 1 to 2 minutes.
5. Stir in the broth-flour mixture, lemon juice and the 1/4 teaspoon salt.
6. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
7. Stir in parsley and capers
8. Add cooked pasta to the sauce
9. Serve the pasta topped with the chicken.
Ingredients
6 oz whole-wheat pasta
5 tsp flour
1 medium onion
2 cups low-sodium chicken broth
1/4 tsp salt
1/4 teaspoon freshly ground pepper
1 tsp olive oil
1oz of baby bella mushrooms, sliced
4 large cloves garlic, minced
1/2 cup white wine
4 tbsp lemon juice
1/4 cup chopped fresh parsley
4 tablespoons capers, rinsed
Directions
1. Heat oil, garlic, and onion in the pan over medium-high heat until onion is tender
2. Add mushrooms and cook about 5 minutes Transfer to a plate.
3. Meanwhile whisk flour and chicken broth in a small bowl until smooth.
4. Add wine to the pan and cook until reduced by half, 1 to 2 minutes.
5. Stir in the broth-flour mixture, lemon juice and the 1/4 teaspoon salt.
6. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
7. Stir in parsley and capers
8. Add cooked pasta to the sauce
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