RECIPE # 5029 - CHICKEN PORTABELLA, Friday, June 28, 2013 - | Nashville News, Weather & Sports

RECIPE # 5029 - CHICKEN PORTABELLA, Friday, June 28, 2013

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2 large chicken breasts (sliced thin while still partially frozen)

1/8 cup of extra virgin olive oil

2 Tbs. minced garlic

5 fresh green onions (cut at an angle in 1 ½-inch pieces)

1 large package of sliced portabella mushrooms (rinsed well)

1 cup of dry red wine

3 large handfuls of fresh spinach

1 large red bell pepper

1 palm full of chopped Italian parsley

1 cup of sour cream

Coarse-ground salt and pepper to taste

1 box of angel hair pasta

Fresh grated parmesan cheese


Slice the chicken thin and set it to the side. In a large skillet over medium heat, warm up the olive oil and then slightly brown the garlic and slowly begin adding the onions.  As the onions begin to wilt, add the mushrooms.  Turn the heat up slowly, add the wine, and allow the liquid to reduce. Drain off any excess wine. Turn the heat down, and add the chicken.  Cook till almost done, and then add the peppers, parsley, and spinach.  Allow the mixture to cook on low, gently tossing it.  Cook the pasta (al dente), and add a small amount of salt to the water.  Drain the pasta well.  Add the pasta to the chicken mixture.  Fold in one cup of sour cream, along with the drippings from chicken.  Add black pepper and salt to taste.  You can add more sour cream for a creamier texture.  Serve with fresh-grated parmesan cheese.



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