This chicken with mushrooms recipe is delicious and easy, perfect for your weeknight meal planning. It’s great to toss together for a home cooked meal after working all day.
This is one of those recipes that you can throw together very easily. My mom is a pro at pulling things out of the refrigerator and combining them into a one bowl meal.
This is an example of one of those times when we needed to use up some vegetables in the refrigerator before farmer’s market day.
One Bowl Meal
Use any other vegetables you like. We’ve used artichoke hearts, black olives, green olives. Really, you can use just about anything and this is a great way to use up the abundance of grape tomatoes in your own garden. I don’t know about you, but they grow so easily around here!
I’ve used boneless chicken breast for this recipe, but you can use any chicken you have available. It would be the perfect recipe for leftover rotisserie chicken too.
We’ve used the oval grape tomatoes in this chicken and mushrooms recipe. You can use cherry tomatoes as well. If you like sweet tomatoes, the smaller ones always seem to be sweeter. If you don’t have fresh tomatoes, try diced canned tomatoes. I especially love the ones cooked in garlic. Yum, garlic!
Baby Bella mushrooms usually end up in our cart everytime we go to the store. They’re delicious and make a great meal all by themselves. Try this sauteed Baby Bellas mushrooms recipe.
We are always finding new and wonderful ways to use them in our meals.
If you don’t have Baby Bella Mushrooms, you can substitute common button mushrooms. Or, in a pinch, substitute canned mushrooms instead.
I love thick linguine pasta for this recipe. It just seems to hold the flavor better than a tiny angel hair and it’s not all about the pasta the way it would be with a chunky bit of farfelle or rotini. Using linguine or even fettucine has a kind of “lightness” to it that’s still on the hearty side. This recipe would be really nice with wide egg noodles as well.
There are many gluten free pastas now available so you can easily substitute your spaghetti noodles and convert the recipe to make it suitable if you’re avoiding gluten.
I look forward to learning to make my own pasta with our KitchenAid standing mixer. Have a look at this demonstration from Leite’s Culinaria.
Garnish with cracked red pepper and shredded parmesan cheese. Instead of adding regular salt and pepper, maybe you would like to try one of the many finishing salts available.
Chicken with Mushrooms and Fresh Tomatoes
- 8 ounces Linguine prepared according to package directions
- 2 tablespoons Olive Oil
- 1 pound Boneless Skinless Chicken Breast cut into bite size pieces
- 8 ounces Baby Portobello Mushrooms sliced
- 1 medium Onion chopped
- 1 pint Grape Tomatoes cut in half
- 3 tablespoons Butter
- salt and pepper as desired
- Begin heating water to prepare linguine according to instructions on package.
- In deep dish skillet, in olive oil, on medium heat, cook chicken about 4 minutes.
- Add onions and mushrooms. Cook until tender, about 7 minutes.
- Add halved tomatoes and continue cooking about 3-4 more minutes.
- Drain pasta and add to skillet. Stir in butter and stir until fully melted and combined.
- Add salt and pepper as desired. Garnish with crushed red pepper and shredded cheese, if desired. Serves 4.
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