Tuesday, April 23, 2013

French Onion Soup Pasta with Sauteed Chicken

This past Sunday was such a treat for me!  Now that I live somewhere with enough room to have people over for dinner I am itching at every opportunity I can to have Sunday dinner at my house.

My family humored me and agreed but the part that made it even better was that after lunch everyone came on over, spent the afternoon on the back deck sitting in the sun while watching my nephew play in the backyard.

My mom, who spoils me like crazy, took over the cooking duties so that I could relax on the deck with friends and family.

For years we have said that when she cooks the chicken for certain dishes we should just stop there because the chicken is so delicious and all she has done is bread it a little bit and saute it in butter with a little salt and pepper.

When I came across a recipe for french onion soup pasta on Pinterest my first thought was that we should just add Mom's chicken and call it a well-rounded meal!  So that is what we did!

What a treat it was!  Everyone went back for seconds, including my two year old nephew!  That is what I call a success!

French Onion Soup Pasta with Sauteed Chicken
2 cups of uncooked penne pasta
1 package thinly sliced chicken breasts
1 to 1.5 cup of chicken stock
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
1/2 cup of marsala wine
4 tablespoons of light cream
2 tablespoons dijon mustard
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of EVOO

Cook pasta according to directions, set aside and keep warm.  
In a large skillet, add a little extra virgin olive oil and butter.  Flour each chicken breast with flour, salt and pepper.
Remove from the and set aside.  Cover to keep warm.
In the same saucepan, heat the EVOO. Add the scallions and garlic, stir continually until soft and fragrant.  Add the marsala wine, scraping the bottom of the pan to remove any stuck on pieces of onion.  
Add the mustard, stock and soup mix packets, allow to cook on low for about 20 minutes.  Stir in flour, whisking continually until well incorporated and thickened.  Add the light cream, mix well.  
Add the chicken and pasta to the sauce, stir well.  
Pour into an oven safe dish. Top with the mozzarella cheese.  
Set it under the broiler until the cheese gets a little crispy.
 And then there is the beauty of eating with a two year old....those little hand prints bring me so much happiness! 

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