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Penne Pasta With Chicken And Mushrooms

 
One serving costs about $2.53 One serving costs about $2.53

$2.53 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 side dish,lunch,main course,main dish,dinner
spoonacular Score:54%

Spoonacular Score: 54%

 

You can never have too many main course recipes, so give Penne Pasta With Chicken And Mushrooms a try. This recipe serves 2. One portion of this dish contains around 39g of protein, 52g of fat, and a total of 812 calories. For $2.53 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up penne rigate, chicken breast halves, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 52%, this dish is good. Users who liked this recipe also liked Penne Pasta With Mushrooms, Penne Pastan in Creamy Vodka Tomato Sauce with Mushrooms, and Penne Pasta with Spicy Italian Sausage, Mushrooms, and Spinach.

Ingredients

Servings:
4 oz
4 oz penne rigate
penne rigate
0.5 lb
0.5 lb skinless boneless chicken breast halves
skinless boneless chicken breast halves
5
5  white mushrooms
white mushrooms
2 Tbsps
2 Tbsps olive oil
olive oil
2 Tbsps
2 Tbsps blue cheese
blue cheese
3 Tbsps
3 Tbsps pesto sauce
pesto sauce
0.5 cups
0.5 cups heavy cream
heavy cream
0.5 tsps
0.5 tsps salt
salt
0.25 tsps
0.25 tsps black pepper
black pepper
2 Tbsps
2 Tbsps shredded parmesan cheese
shredded parmesan cheese
1 leaf
1 leaf fresh basil leaves
fresh basil leaves
4 oz penne rigate
4 oz
penne rigate
0.5 lb skinless boneless chicken breast halves
0.5 lb
skinless boneless chicken breast halves
5  white mushrooms
5
white mushrooms
2 Tbsps olive oil
2 Tbsps
olive oil
2 Tbsps blue cheese
2 Tbsps
blue cheese
3 Tbsps pesto sauce
3 Tbsps
pesto sauce
0.5 cups heavy cream
0.5 cups
heavy cream
0.5 tsps salt
0.5 tsps
salt
0.25 tsps black pepper
0.25 tsps
black pepper
2 Tbsps shredded parmesan cheese
2 Tbsps
shredded parmesan cheese
1 leaf fresh basil leaves
1 leaf
fresh basil leaves

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

Boil pasta in salted water according to directions on the package. In a large skillet heat olive oil on medium heat. Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked. Add mushrooms and cook for another 4-5 minutes, so they release water. Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium. Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy. Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce. Serve with shredded parmesan cheese on top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.53
Ingredient
4 ounces penne rigate
½ pounds skinless boneless chicken breast halves
5 white mushrooms
2 tablespoons olive oil
2 tablespoons blue cheese
3 tablespoons pesto sauce
½ cups heavy cream
¼ teaspoons black pepper
2 tablespoons shredded parmesan cheese
1 leave fresh basil leaves
Price
$0.24
$2.01
$0.56
$0.33
$0.25
$0.77
$0.65
$0.01
$0.21
$0.02
$5.06

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
811 Calories
38g Protein
51g Total Fat
47g Carbs
16% Health Score
Limit These
Calories
811
41%

Fat
51g
79%

  Saturated Fat
20g
125%

Carbohydrates
47g
16%

  Sugar
3g
4%

Cholesterol
164mg
55%

Sodium
1129mg
49%

Get Enough Of These
Protein
38g
77%

Selenium
79µg
113%

Vitamin B3
14mg
74%

Vitamin B6
1mg
51%

Phosphorus
487mg
49%

Manganese
0.6mg
30%

Vitamin A
1469IU
29%

Vitamin B5
2mg
29%

Vitamin B2
0.46mg
27%

Potassium
776mg
22%

Vitamin E
2mg
20%

Calcium
192mg
19%

Copper
0.37mg
18%

Magnesium
72mg
18%

Zinc
2mg
15%

Vitamin B1
0.18mg
12%

Vitamin K
12µg
12%

Fiber
2g
11%

Iron
1mg
10%

Vitamin B12
0.5µg
8%

Folate
28µg
7%

Vitamin D
0.69µg
5%

Vitamin C
2mg
3%

covered percent of daily need

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