Inspired by some leftover champagne in the fridge during the holidays, I knew I couldn’t let a good thing go to waste! This “creamy” pasta dish gets its creaminess from cream cheese rather than the usual heavy cream for a lighter version. You can even use reduced fat cream cheese which is actually what I used. If you don’t have any extra champagne around, you can use white wine or use extra chicken broth. This recipe is quick and easy and a great weeknight meal!
To expedite the cooking process, I cut the chicken breasts in half and pounded them with a meat mallet to make them a little thinner. You can leave the chicken whole, but increase the cooking time by a few minutes per side.
There are lots of mushrooms in this recipe but if you don’t like mushrooms you can substitute onions or any vegetables you have on hand.
The cream cheese takes a little while to whisk in and may seem clumpy for a minute but as it heats up it will melt and become smooth.
Makes sure you use a big skillet so you can mix everything together in one pan and not have to dirty another pan or bowl.
And why not serve with a glass of champagne or wine?!
| Champagne Chicken & Mushroom Pasta |
Print
|
- 8 oz. angel hair pasta (or any kind of pasta)
- 4 small boneless skinless chicken breasts
- Salt & pepper to taste
- 1-2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 (8oz.) packages mushrooms (such as button or crimini), sliced
- 1 cup champagne (or white wine)
- 1 (14oz.) can chicken broth
- 1 (8oz.) package cream cheese (regular or reduced fat); cut into small chunks
- ¼ cup fresh basil, chopped
- Prepare pasta according to package directions.
- Meanwhile, cut chicken in half and pound to about ½-inch thickness. (Or you can leave chicken whole, but increase cooking time by a few minutes per side.) Sprinkle chicken with salt and pepper.
- Place a large skillet with deep sides over medium-high heat. Add enough oil to pan to cover bottom of pan. Cook chicken (in batches if necessary) about 3-4 minutes per side, or until nearly cooked through. Remove chicken from pan and set aside.
- Place skillet back over medium-high heat. Add garlic and mushrooms and cook about 3-5 minutes or until mushrooms start to soften. Add champagne and cook about 5 minutes or until slightly reduced. Add chicken back to pan, as well as chicken broth and cream cheese and whisk until cream cheese has melted. Bring to a boil, then reduce heat to simmer. Cook about 3-5 minutes or until chicken is cooked through. Stir in pasta.
- Divide pasta among serving dishes, top with chicken, and garnish with basil.
SNAPPY SUBSTITUTIONS: Instead of champagne, you can use white wine or extra chicken broth. You can also use any kind of pasta such as penne, spaghetti, etc. and regular or reduced fat cream cheese works well although I would not recommend fat-free cream cheese. If you don’t like mushrooms, substitute 2 large onions or other vegetables.
[For more recipes visit Snappy Gourmet (http://www.snappygourmet.com); sign-up for posts via email or RSS; or follow on Facebook, Pinterest, or Twitter.]
Yum! Great way to use up the leftover champagne. Happy New Year!
My daughter loves mushrooms so I may have to try this one. I also have all this white wine I’m trying to use up. Wine of the Month club keeps sending me Pinot Grigio but I’ve decided I only like red. I’ll give you a full report if I make it. Nice job on the chicken breasts, btw. It’s hard to cook them evenly all the time.
Thanks Anna!
I made this today and it was so good !!!
THANK’s!!!
Cody, so glad you liked it and thanks for letting me know! I always love getting nice comments!
I actually forgot about this recipe and should post it again next week for people who have leftover champagne over the holidays. Thanks for the reminder! 