Dragon Boat Race on Saturday. Her visor turned out really cute! I was quite impressed with myself. Saturday night, I just wasn't feeling like cooking so I had leftovers. When Sunday rolled around, I was really want to make this recipe that I had found on myrecipes.com from Cooking Light, and I decided to make it for Rick and I for dinner last night when he got back from his trip to visit his parents. As usual, I made a few changes that are reflected in the recipe below. Not being the mushroom fan, Rick picked most of them out from his serving, and I took them! When I was putting together our leftovers, I was nice enough to give him chicken only. Are I sweet? We ended up making the whole box of pasta (which is why I'm suggesting 1/2 the box in the recipe), and we're planning on using the rest of it when we make Chicken Parm this week.
Chicken Pasta with Pecan Cream and Mushrooms
- 3/4 cup coarsely chopped pecans, toasted
- 1 cup water
- 1/4 cup half and half
- 1 1/4 teaspoons salt, divided
- 1 pack of skinless, boneless chicken breast halves, cut into cubes
- Garlic and herb spice grinder
- 1 teaspoon freshly ground black pepper
- Cooking spray
- 1/4 cup finely chopped shallots
- 1 (8-ounce) package presliced mushrooms
- 2 tablespoons of fresh basil, chopped
- 1/2 box of pasta of your choice
Place pecans in a food processor; process until smooth (about 1 minute), scraping sides of bowl once. With processor on, add water, then milk, and 3/4 teaspoon salt; process until smooth, scraping sides of bowl.
Season chicken with Garlic and Herb Grinder. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté until done. Remove chicken from pan; keep warm.
Add basil, shallots, and mushrooms to pan; sauté until mushrooms are tender. Stir in pecan cream, pepper and add chicken back to the pan; bring to a boil. Cook 1 1/2 minutes. Serve over 1 cup pasta.