"MUSHROOM CHICKEN PENNE"

Mushrooms have nutrients and vitamins. Are you surprised? Now, isn't that enough reason to try and be brave enough to buy those fresh portobello and shiitakes the next time you go to the Ranch Market?

I got so excited when I saw a whole aisle of different wild mushrooms last night when I went to the supermarket. They are not cheap though! Maybe next weekend I will try to get up early and go to the farmer's market for real fresh (yet cheaper) mushrooms.

In my recipe here of MUSHROOM CHICKEN PENNE, I used Marinara Sauce. But you can always use any sauce of your choice - either store-bought, or made from scratch. Remember previously I shared with you my recipe for Marinara Sauce? Yeah I stock up on that and add it to my easy pasta dishes.

[CHICHAY TIP: For a meatless version of this dish, simply omit the chicken from your ingredients list, and double the amount of the mushrooms.]

-CHICHAY

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"MUSHROOM CHICKEN PENNE"

What You Need:

• 1 cup sliced fresh mushroom slices (portobello, shiitake)


• 1 tablespoons olive oil


• 1 tbsp butter


• 6 cloves garlic, minced


• 2 cups prepared pasta sauce of your choice (marinara, afredo, pesto)


• 1 cup sliced chicken breast


• 2 cups cooked penne pasta


• grated Parmesan cheese for toppings


• 1 tsp chopped parsley or cilantro for toppings (optional)

How To:
-In a large skillet, heat oil.
-Add the chicken, and saute (for about 6-8 minutes) until cooked on all sides
-add the butter, garlic and mushrooms, season with salt and pepper, and stir, and cook for another 6-8 minutes
-Stir in the pasta sauce; let simmer for about 5 minutes, stirring constantly.
-Add pasta; toss until well combined, and transfer to a serving dish.
-Top with parmesan cheese and chopped parsley or cilantro, and serve.

"CHICKEN WITH CREAMY MUSHROOM SAUCE"

Want something easy, quick, yet tasty?
Who wouldn't enjoy Chicken with Creamy Mushroom Sauce...plus rice on the side?
So delicious.
I like the fact that Campbell's® now has the "low fat" and " less sodium" variety. For this recipe, I used the less sodium Condensed Cream of Mushroom soup.
If you want a creamier version of the sauce, you may use milk instead of the water and cheese combination that I used in this recipe. I thought of using the cheese because I really like the rich taste of the sharp cheddar cheese on the sauce.

- CHICHAY

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Chicken With Creamy Mushroom sauce

What You Need:

• 1 tbsp. olive oil


• 4 skinless, boneless chicken breasts


• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
  (98% Fat Free or 25% Less Sodium)


• 1/2 cup water


• 2 slices of cheddar cheese, cut into smaller pieces (or 2 tbsp of shredded or grated cheese)


• 1/2 tsp. ground black pepper


• 1/2 tsp dried parsley

How To:
-HEAT oil in skillet over medium-high heat.
-Cook chicken 10 min. or until browned.
-Add soup, water, cheese, parsley and black pepper.
-Heat to a boil.
-and cook over low heat for 5 minutes.
-Turn the chicken once, and cover/cook for another 5 minutesor until chicken is done.
-Slice the chicken and topwith the sauce.
-Serve with rice.