Have you ever heard me talk about how much the hubby loves pasta? Because he does. If I would let him, or if I offered it, he’d eat pasta for every meal and die a happy man.
I like pasta too, but let’s face it – it’s not the most calorie-friendly type of meal to make, so I’m generally trying to avoid it.
But I’ll give pasta this: it’s one of the most versatile, quick, easy, budget-friendly and filling meals you can make. Generally speaking, I tend to make “fridge pasta”, which means I see what kind of pasta needs to be used up in my pantry, then chop up any leftover meat in my fridge, throw in any veggies that I have on hand, some herbs and whip up a quick “sauce” (generally consisting of chicken or vegetable broth, and of course, white wine). If I want my sauce to be “creamy” (holy am I ever over-using quotation marks today), I stay away from cream and instead thicken with milk and flour, which tends to be easier on the waistline – and I’m much more likely to have them on hand.
So, this is one of those.
As in, I had chicken, cooked bacon, green onions, mushrooms and some fresh oregano on hand. Next time, I’d probably throw in some zucchini. But next time, I probably won’t follow this recipe. That’s what makes pasta so fun…it’s different every time!
I used linguine, but as with almost all pasta dishes, feel free to substitute for whatever type of pasta you prefer and/or have on hand. Fettuccine, penne, fusili – it matters not – it will still turn out perfect.
Linguine with a White Wine Chicken, Bacon and Mushroom Sauce
Ingredients
- 375 g linguine
- 2 tbsp olive oil
- 4-6 mushrooms chopped
- 3 tbsp chopped onion
- 1 clove garlic minced
- 3/4 cup white wine
- 1 1/2 cups chicken broth
- 3/4 cup milk
- 3 tbsp flour
- 1/2 lb bacon cooked and chopped
- 2 cups cubed cooked chicken
- 4 green onions chopped
- 1 tbsp chopped fresh oregano
- Freshly ground salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook linguine according to package directions. Drain.
- Meanwhile, in a medium skillet or saucepan, heat olive oil over medium-high heat and sauté mushrooms, onion and garlic until fragrant and translucent.
- Add white wine and reduce heat to medium-low. Simmer until wine is reduced by half, about 5 minutes. Add chicken broth.
- Whisk flour into milk until all lumps are gone. Slowly whisk into sauce mixture. Increase heat to medium and stir until sauce reaches desired consistency.
- Add chicken, bacon, green onions and oregano and stir until heated through. Season to taste with salt and pepper.
- Pour sauce over cooked linguine and serve immediately.
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