For example, I waited almost 2 years before making this Jack Daniels Bread Pudding, I thought about these
Lofthouse Style Cookies for about 3 months before making them, ooo and get this, it took me over 6 years to finally break down and attempt a recreation of my favorite pasta, ( Southwest Pasta ) from the restaurant I use to work at when Big Bear and I started dating. I’m even shaking my head at that one.
This Dijon Chicken Spaghetti was inspired by the Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds from RockRecipes.ca . I changed it up and bit, but without RockRecipe’s recipe, I never would have tried anything like this. I normally wouldn’t make anything with mustard, but it looked so good I had to.
The sauce is creamy and coats everything well, and it had three of my favorite foods: Chicken, mushrooms and pasta! Plus I used whole wheat pasta, so I can pretend like it’s good for me right? Right? 😉
- 1 box (13oz) whole wheat spaghetti
- 2 cups diced chicken, cooked (I used white and dark meat)
- 1 cup mushrooms, sliced
- 1 teaspoon granulated garlic
- 2 tablespoons butter
- 2 oz white wine or chicken broth
- 4 oz cream cheese, softened
- 2 cups heavy whipping cream
- 4 tablespoons dijon mustard
- salt and pepper
Bring a large pot of water to a boil. Salt the water. Cook noodles in boiling water for about 12 minutes. Drain and set aside.
In a medium sauce pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and garlic. Cook mushrooms until tender.Add in white wine.
Cook for about 5 minutes or less, just until the wine has reduced a little. Add in cream cheese and stir until melted.
To the saucepan, add the heavy whipping cream, dijon mustard, stir to combine. Season with salt and pepper. Cook on low heat for 5-7 minutes. Stirring occasionally.
Sauce will not thicken much, but should be thick enough to coat the back of a spoon.
Add cooked chicken to sauce and stir.
Pour the chicken and sauce over the spaghetti or toss with the spaghetti.
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 6 servings