Creamy Mushroom Pasta

INGREDIENTS

• 8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted)
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves

INSTRUCTIONS

1. Begin cooking pasta according to package instructions.
2. Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
3. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
4. Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
5. Add shredded cheese, stir until cheese has melted.
6. Mix in spinach, allow to wilt.
7. Add drained pasta to skillet, toss to coat.

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Roasted Tomato and Chicken Pasta

6 servings

Ingredients

1/3 cup olive oil
1 tablespoon dried italian seasoning
2 tsp sea salt
1/2 tsp crushed red pepper flakes
1/2 tsp freshly ground pepper
3 cloves garlic, minced
1.5 lb tomatoes, cored and sliced in half
2 portabello mushroom caps, diced to 1/2 inch

2 boneless, skinless chicken breasts
1 tsp seasoning salt

1 package linguine pasta
1 tablespoon table salt

1/4 cup parmesan cheese, shredded
1/4 cup torn basil leaves

Instructions

1. Preheat oven to 400F.

2. Combine first 6 ingredients in bowl and mix to combine.

3. Spray a large baking dish with cooking spray (or line it with foil) and arrange tomatoes cut side up along with portobellos. Drizzle with juices from bowl and bake for 45 minutes or until tomatoes begin to brown and release juices. Set aside to cool.

4. Meanwhile drizzle chicken breasts lightly and season with seasoning salt. Place in oven along side tomatoes for 40 minutes or until they begin to brown and are lightly firm to the touch. Set aside to cool.

5. Once tomatoes have cooled, crush half of them with a potato masher (or with your fingers), removing the skins of the crushed tomatoes. Allow other half of tomatoes to remain intact.

6. Shred chicken into bite sized pieces.

7. Bring large pot of water to a rolling boil. Add salt and pasta and cook according to package directions. Once al dente, scoop a cup of pasta water out of pot before straining. 

8. Combine tomato sauce, chicken and pasta in large bowl adding pasta water if needed to moisten sauce. Top with parmesan and basil leaves. Enjoy!

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