Chicken & Mushroom Pasta Recipe
Zaatar seasoned chicken breast, oyster mushrooms, baby spinach, champagne Dijon cream, casarecce, toasted herb panko topping
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the diced chicken breast with za'atar, salt, and black pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- 3
Sauté the Mushrooms and Spinach
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced oyster mushrooms and sauté for about 3-4 minutes until they start to soften. Add the baby spinach and cook until wilted, about 2 minutes.
- 4
Make the Cream Sauce
Lower the heat and stir in the champagne Dijon mustard and heavy cream. Bring to a gentle simmer, stirring to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- 5
Combine Ingredients
Return the cooked chicken and drained pasta to the skillet. Toss everything together to ensure the pasta is coated in the sauce. Adjust seasoning with salt and pepper as needed.
- 6
Prepare the Panko Topping
In a small sauté pan, toast the panko breadcrumbs over medium heat until golden brown, about 3-5 minutes. Stir frequently to avoid burning.
- 7
Serve
Divide the chicken and mushroom pasta among plates and top with toasted herb panko. Enjoy!