Yummy Experiment #38: Creamy Chicken, Mushroom and Sun-Dried Tomato Pasta

Has it been almost two weeks since my last experiment? Last week was pretty busy because a family member underwent surgery, so we ate out most nights. The days when I cooked at home, I simply cooked food from memory.

Tonight, however, was a good night for another experiment, a good night for a home-cooked meal. What to cook was a no-brainer. After I bought the MediterrAsian book, I tabbed the recipes that caught my attention. I usually pick and choose from the tabbed ones. Tonight’s choice: Creamy Chicken, Mushroom and Sun-Dried Tomato Pasta.

Acknowledgement: The full and original version of this recipe can be found in The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets. Feel free to visit their website mediterrasian.com. In addition, I took the photographs from this post. If you think it’s nice enough to use, please let me know.

Here are the ingredients:

• 1 pound farfalle
• 24 ounces boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups broccoli florets
• 4 tablespoons extra-virgin olive oil
• 2 cups sliced button mushrooms
• 6 tablespoons finely chopped sun-dried tomatoes in oil
• 4 scallions (white and green parts), trimmed and thinly sliced
• 4 cloves garlic, finely chopped
• 2 cups chicken stock
• 2 cups milk
• 6 tablespoons cornstarch mixed with 6 tablespoons water
• 1 1/3 cups grated Parmesan cheese
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Boil water in a large pot. Add the pasta to the boiling water.

In a separate skillet, heat some oil over medium heat. The recipe said to “cook the mushrooms, sun-dried tomatoes, scallions and garlic, stirring occasionally, for 3 minutes”. But I usually start off with garlic, so that’s what I did.

Add the sun-dried tomatoes.

Then add the scallions.

Stir well.

Add the mushrooms.

Stir for about three to five minutes.

Go back to the pot where the pasta is cooking. Add the chicken and let it boil.

Add the broccoli to the pot. Mix with the pasta and chicken.

Pour the stock in the skillet…

…followed by milk. Let it boil.

Stir in the cornstarch mixture until thickened.

Add the Parmesan cheese, salt and pepper. Mix well.

See how thick the sauce was?

Don’t forget your pasta with chicken and broccoli. Grab a colander and drain.

Pour the cream sauce from the skillet to the pot. Add the pasta, chicken and broccoli, then mix everything together.

Then it’s finally ready for eating!

This dish apparently serves 4, but I think it can serve more persons than that. It will also work well as a potluck dish. Next time, I’ll bake a crusty bread like light whole wheat bread, batard or boule to go with this dish.

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