This Creamy Chicken and Mushroom Penne Pasta Recipe is so delicious that you won't even need to plan ahead for leftovers! It will be on your dinner table again tomorrow night, ready for you to eat along with leftover breadcrumbs.
Ingredients
-4-5 tablespoons of butter for sauteing the mushrooms
-3/4 cup of flour for dredging the chicken in flour before frying it with a batter mix made from water, cornstarch, salt, pepper, garlic powder, and parsley flakes. This will not only keep the chicken from sticking but will also keep it moist on the inside.
-1/4 cup of milk for a thick and creamy sauce
-1/2 teaspoon of Tabasco or other hot pepper sauce for the creaminess.
-1/4 cup of plain yogurt for balancing the flavor.
-1/4 cup of chicken broth or undiluted tomato soup and water to half to make the sauce.
Directions
-Melt 2 tablespoons of butter in a pan over medium heat. Saute the mushrooms in it until soft and tender.
-While you are waiting for the mushrooms to cook, season your chicken. Add salt, a little pepper, and garlic powder. I mixed mine in a separate bowl because my measuring spoons are tiny and all I had at the time was just a small bowl. You can put it all together into one large bowl if you'd like.. but that's just how I did it!
Pro tip: Put 1/4 cup of shredded cheese in with the sauce for added flavor.
