Mushroom and Chicken Saute

Do you ever have one of those nights where you need to make dinner, but nothing is sounding all that appealing?  Well, that does happen here more often than I'd like... it's getting better lately, but I had a real drought when it came to cooking successes in the last few months.

I think I've finally got my creativity back and seem to be able to come up with something that will please most of the people who sit at my kitchen table.  Some days, they come to the table and have a quizzical look on their face and then the first taste it's gone and smiles are everywhere... other days, there will be someone who just doesn't enjoy the flavors and that one will end up having a sandwich or something to make sure they have enough to eat.  But, they do taste it before heading in that direction!

I know that it's all about flavor with my guys, so I went to my "go to" source, Penzey's!  I have a number of their spice blends, which are so wonderful to rely on in times like these.  I used their Northwoods Seasoning, which has a combination of coarse salt, black pepper, rosemary, thyme, garlic and chipotle... I think it's the chipotle that really makes this seasoning a favorite for us.  That smokey flavor adds so much to simple dishes.

This dish was such a hit, that I knew I'd have to write up the recipe and share it here as soon as possible!  Not only for my lovely readers to try, but also so that I will remember how I made it!

Enjoy!

Mushroom and Chicken Saute 

Recipe by patsy Original

Ingredients

• 3/4 pound penne pasta
  
• 2 tablespoons  olive oil
  
• 2 boneless, skinless chicken breast halves, sliced into thin pieces
  
• 1 medium red onion, sliced vertically
  
• 8 ounces mushrooms, sliced
  
• 2 teaspoons Northwoods seasoning, divided
  
• 1/2 cup chicken broth
  
• 1 teaspoon butter
  
• 1/4 teaspoon coarse sea salt
  

Cooking Directions

1. Cook pasta according to package directions for al dente, drain and set aside.
   
   
2. While pasta is cooking, heat olive oil in a large pan over medium-high heat. Add chicken and sprinkle with 1 teaspoon of Northwoods seasoning; allow to cook for 2 minutes.
   
   
3. Turn all pieces of chicken over, and sprinkle remaining teaspoon of Northwoods seasoning over the top. Allow to cook another 2 minutes; then, remove from pan and keep warm.
   
   
4. Add mushrooms and onions to the oil that remains in the pan and toss to coat. Allow to cook until vegetables have softened, 4-5 minutes.
   
   
5. Add chicken broth and butter and stir to combine. Once butter has melted, add the chicken back to the pan and stir to combine all ingredients.
   
   
6. Finally, add the drained pasta to the pan and toss with the vegetables and chicken to ensure the pasta is thoroughly incorporated and coated. 

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.