Sunday, May 21, 2017

Creamy Mushroom Spaghetti

  • Whole wheat thin spaghetti, 16 oz
  • Sliced mushrooms (canned), 3 cups
  • Sour cream, 1 1/2 cups
  • Grated parmesan cheese (reduced fat), 1 cup
  • Coarse pepper powder
  • Chicken stock, 3 cups
  • Boneless chicken strips, 3 cups, finely stripped 
  • Sriracha sauce (chili sauce to substitute), according to taste 
  • Canola oil, 2 tablespoon
  1. Boil the spaghetti al dente (firm to the bite) and set aside in little water remaining after straining.
  2. In a large, deep skillet pan, saute the sliced mushrooms (first dry only on heat) until water dries and then add canola oil and fry for a couple of minutes. Mushrooms give off a delicious roasty smell when being dried of all water on heat. Set mushrooms aside.
  3. Add sour cream to the skillet and whisk it well for even consistency. Add 2 cups of stock and set on medium heat, stirring continuously until a creamy sauce-like consistency is achieved. 
  4. Add parmesan cheese, remaining 1 cup of stock, and coarse pepper powder, and continue stirring and cooking the sauce. Add salt to taste - checking for taste of course!
  5. Now, to cook the boneless chicken strips separate - add a couple tablespoons of oil in a frying pan, toss in the chicken and Sriracha/chili sauce. Stir fry well and toss into the creamy sauce.
  6. Now, to combine all elements together, add spaghetti to the skillet pan, toss in the mushrooms, add the sauce and begin to cook on medium heat. Mix well so all ingredients are well combined and then reduce to a simmer when sauce begins to bubble a bit. 
  7. Cook until most of the liquid has dried and incorporated into the spaghetti. Serve super hot!

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