4 Tablespoons butter
2 shallots, minced
4 - 6 cups of mushrooms, sliced
Salt & pepper
Red pepper flake
3 - 4 tablespoons flour
3/4 cup white wine
1 1/2 - 2 cups non-fat evaporated milk (this has the exact consistency of half-n-half)
1 lb boneless, skinless chicken breast, cubed
1 cup or so of parmesan or pecorino cheese
1/2 cup cream cheese
1 or 2 heads of broccoli, cut into large pieces
1/2 - 1 pound pasta (try whole wheat pasta, )
In a large Dutch oven, melt butter and saute shallot for a few minutes. Add mushrooms and seasonings, and saute at medium high heat until mushrooms begin to brown. Sprinkle with the flour and stir until the flour cooks a bit (a few minutes). There should be a nice brown roux as a result (the roux should not burn - so if it seems to be cooking too fast, turn down the heat).
Deglaze pan with the wine over medium heat, stir and it should thicken. When wine it entirely incorporated, start adding the milk, add 1 cup or so and add more if needed to make a nice sauce. Turn heat under pan to low and add a handful of cheese and cream cheese, stir to combine. Add a bit more milk if your sauce is too thick - however as the chicken and broccoli cook in the sauce, they will both give off moisture, so err on the side of too thick. Taste your sauce and add more parmesan to your taste.
Add chicken and stir into sauce. Place broccoli on top and cover. The chicken will cook gently in the sauce and the broccoli will steam. Check the chicken for doneness after about 12 - 15 minutes. Continue to cook on a low heat if necessary. Check for seasoning and adjust. Serve over pasta with more cheese on top.
Options:
- this can be made without the chicken, add more veggies, such as red pepper, sliced fennel, whatever you like. Saute addition veggies with the onions and mushrooms.
- use the gluten-free pasta of our choice
- use coconut milk instead of milk, use vegan cream cheese, use coconut oil instead of butter
- there really is no substitute for parmesan (if you find one, let me know)
4 - 6 cups of mushrooms, sliced
Salt & pepper
Red pepper flake
3 - 4 tablespoons flour
3/4 cup white wine
1 1/2 - 2 cups non-fat evaporated milk (this has the exact consistency of half-n-half)
1 lb boneless, skinless chicken breast, cubed
1 cup or so of parmesan or pecorino cheese
1/2 cup cream cheese
1 or 2 heads of broccoli, cut into large pieces
1/2 - 1 pound pasta (try whole wheat pasta, )
In a large Dutch oven, melt butter and saute shallot for a few minutes. Add mushrooms and seasonings, and saute at medium high heat until mushrooms begin to brown. Sprinkle with the flour and stir until the flour cooks a bit (a few minutes). There should be a nice brown roux as a result (the roux should not burn - so if it seems to be cooking too fast, turn down the heat).
Deglaze pan with the wine over medium heat, stir and it should thicken. When wine it entirely incorporated, start adding the milk, add 1 cup or so and add more if needed to make a nice sauce. Turn heat under pan to low and add a handful of cheese and cream cheese, stir to combine. Add a bit more milk if your sauce is too thick - however as the chicken and broccoli cook in the sauce, they will both give off moisture, so err on the side of too thick. Taste your sauce and add more parmesan to your taste.
Add chicken and stir into sauce. Place broccoli on top and cover. The chicken will cook gently in the sauce and the broccoli will steam. Check the chicken for doneness after about 12 - 15 minutes. Continue to cook on a low heat if necessary. Check for seasoning and adjust. Serve over pasta with more cheese on top.
Options:
- this can be made without the chicken, add more veggies, such as red pepper, sliced fennel, whatever you like. Saute addition veggies with the onions and mushrooms.
- use the gluten-free pasta of our choice
- use coconut milk instead of milk, use vegan cream cheese, use coconut oil instead of butter
- there really is no substitute for parmesan (if you find one, let me know)
Delicious dish! But I'd prefer to make it all white by using cauli instead of broccoli. Then for a smidge of color I would sprinkle paprika over the top. Now we're talkin'!
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