Pasta is the ultimate go-to meal that always satisfies. I've found that whole grain pasta is a wonderful alternative to traditional, flour pasta and does not compromise taste, unlike the whole wheat pastas of recent years that tasted like mushy sawdust. This recipe combines one of my favorite ingredients, earthy mushrooms. The wine adds a nice nuance, while the red pepper flakes spice things up.
Linguine with Mushrooms, Chicken, and Green Peas
2-2 1/2 cups diced, cooked chicken
3 tablespoons Smart Balance
1 tablespoon olive oil
1/2 cup diced onion
10 ounces white button mushrooms, sliced
1/2 teaspoon dried red pepper flakes
Kosher salt
Fresh cracked black pepper
1/2 cup dry white wine
1 1/2 cups chicken stock
1/2 cup frozen English peas
All-purpose flour
1/2 lb. whole grain linguine
olive oil
Fresh grated Parmesan cheese
Cook linguine according to package directions.
Meanwhile, melt 1 tablespoon Smart Balance and 1 tablespoon olive oil over medium heat in a large skillet. Add onions, mushrooms, and red pepper flakes; season with salt and pepper, and saute until onions are tender and mushrooms begin to release their juices, about 5 - 7 minutes. Add wine, and cook until wine reduces. Add chicken stock and peas; cook for about 10 minutes until reduced a bit. Roll remaining tablespoon Smart Balance in enough all-purpose flour to coat well. Add to skillet and stir until melted. Simmer until sauce thickens a bit. Adjust seasonings.
Serve chicken mushroom sauce over linguine, and serve with crusty bread.
