Lisa Food Blog : Creamy Chicken Penna Pasta

This Wednesday I am continuing my Diary Month celebration with a great family recipe : This one I borrowed from Aunt Jane’s kitchen.

• 2 cups uncooked penne pasta
• 2 cups sliced fresh mushrooms
• 1 cup sliced green onions
• 2 tablespoons butter
• 1/2 cup white wine or chicken broth
• 1 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1/3 cup water
• 1 cup heavy whipping cream
• 2 cups cubed cooked chicken
• 2 tablespoons capers, drained
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Shredded Parmesan cheese

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
• Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
• Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.