Chicken Pot Pasta was created by me for Joe Tsonga. Joe is a tennis player in the US Open. I was asked to create a dish that would be delicious and have the protein and carbs you would need if you were going to play a tennis match.
This is a great dish with our kids back in school since they are active and busy. It 's also perfect to serve with the fall weather rolling in right on time.
It is a play on chicken pot pie - a classic dish that has been around a long time and a dish I think we all love. It's definitely comfort food!
The way I prepare it is a little simpler than the original - but just as delicious.
Chicken and Chanterelle Mushrooms Pot Pasta
Serves 6
Chicken and Mushrooms
1/4 cup Smart Balance Butter Blended Olive Oil
3lbs. Chicken Breast cleaned and cut into 1/2 inch pieces
1lb. Chanterelle Mushrooms cleaned
3 Shallots small dice
1 Tb Parsley chopped
4 Thyme sprigs
Salt and Pepper
Pot Pasta Sauce
1/4 cup Smart Balance 50/50 Blended Salted Butter
1/4 cup Flour
1/2 cup Milk
1/2 cup Chicken Stock
2 Bay Leaves
1/4 cup Smart Balance Blended Olive Oil
2 cups Onion 1/2 inch dice
2cups Carrots peeled and 1/2 inch dice
2 cups Leeks cleaned and 1/2 inch pieces
2 cups fresh English Peas blanched and shocked
1/4 cup Lemon Thyme picked
1lb. Whole Wheat Penne Pasta cooked and drained
Chicken and Chanterelles
Season chicken with salt and pepper. In a hot saute pan, add Smart Balance Olive Oil. Pan should be very hot. Add chicken and brown. Cook for approximately 5 minutes. Remove from pan. Add Smart Balance Butter into same pan. Add chanterelles and shallots. Season with salt, pepper and thyme sprigs. Cook on high heat for about 5 minutes. Return cooked chicken and remove from heat. Sprinkle with parsley. Reserve.
Pot Pasta Sauce
In a pot, melt Smart Balance Blended Butter over medium heat. Whisk in flour and cook for 3-4 minutes. Slowly add in milk and chicken stock, allowing the liquid to thicken. Add bay leaves, season with salt and pepper and let simmer for about 30 minutes.
In a hot saute pan add Smart Balance Blended Butter 50/50. Add onions, carrots. Season. Cook about 5 minutes. Add leeks. Cook another 3 minutes. Add peas. Sprinkle with lemon thyme. Add to sauce pot with thickened sauce. Mix with cooked whole wheat pasta.
Put into bowl and top with chicken and mushrooms. Enjoy!!
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You do not have to use the smart balance butter. But if you choose to you can find it in any supermarket.
I like this recipe as it does not appear to be high in calories, good one thanks
Jessi,
The smart balance was a sponser for the recipe. You can use all butter.
What is smart balance blended butter? Is that a type of smart balance or do I do 1/2 butter 1/2 smart balance?
I am going to try this dish. It sounds quick, very hearty, and I like the use of Smart Balance butter.