Chicken & Mushroom in Creamy Cheese Herb Sauce
My hubs isn’t as big of a shrimp fan as me so I decided to make this dish again but substitute the shrimp with chicken to appease his suggestion. The things we do for the people we love… HRRRUUUMPH!
(Recipe from allrecipes.com | photos from me!)
Makes 4 servings
1 (8 ounce) package linguini pasta (I used thin spaghetti)
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced (I used 3 cloves)
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
2 boneless skinless chicken breast, cooked and sliced in strips
Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate. (I covered the bowl with foil to keep the mushrooms warm)
In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes.
Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through. Toss linguini with shrimp sauce, and serve. (I garnished with chopped parsley)
Husband rating: A+
He liked it with the chicken much better. Glad he’s happy again! haha.
Wifey rating: A-
I prefer the shrimp. nft.
Other rating: A+
T’s good friend came over for dinner and always appreciates a home cooked meal. He raved the whole time.