Chicken, Artichoke, and Mushroom Linguini // Strawberry Spinach Salad

My girlfriends and I rarely get together now that we have “big girl jobs” / are in grad school, but rarely are we all three available on the same night.   I was on Pinterest looking at recipes, and it just made me want to cook! So when I suggested I make dinner for us the next day, and we were all available, we jumped on it!  I also made my FAVORITE salad [Strawberry Spinach].  And I hate salad.  The recipe for that is below as well!

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Chicken, Artichoke, and Mushroom Linguini

  • 1 lb. pasta (I used whole wheat linguine)
  • 3 c. chopped, cooked chicken (I cooked a whole chicken in the crock pot)
  • 1 clove garlic, minced
  • 6-8 oz. fresh mushrooms; sliced
  • 14 oz. artichoke hearts, drained, roughly chopped
  • 1/2 c. white wine or chicken broth
  • 1/2 c. heavy cream
  • 2 oz. cream cheese (nefchatel for lower fat)
  • milk to thin if needed
  • Herbs to taste – I used Basil and a bit of Parsley
  • 1/2 c. grated Parmesan cheese
  • Salt & Pepper

Cook the pasta according to the pasta directions.

Heat olive oil in a skillet.  Add mushrooms and cook until mushrooms are tender and very little moisture is in the bottom of your pan. Add artichokes, garlic, and cooked chicken to the mushrooms. Stir to combine and heat through.

Stir in white wine or broth. Cook over medium-high heat until reduced a bit (about 5 minutes or so). Clear a space on part of the pan; stir together cream, cream cheese, and herbs. Reduce heat to medium. If there is not enough liquid, add milk, pasta water, or more chicken broth.  Continue cooking until mixture is thickened; add parmesan cheese. Season to taste with salt and pepper. Remove from heat.

Add mixture to cooked pasta. Fold and stir in gently. If necessary, stir in some of the pasta water. Start with a small amount, stir, and add more if needed.

Serve and enjoy!

Recipe adapted from home cooking memories.

Strawberry Spinach Salad

  • 2 bunches spinach
  • 2 c. sliced strawberries
  • ½ c. roasted sunflower seeds
  • DRESSING:
  • ½ c. sugar
  • 2 tbsp. toasted sesame seeds
  • 1 tbsp. poppy seeds
  • 1 ½ tbsp. minced onion
  • ¼ tsp. Worcestershire sauce
  • ½ c. oil (I use canola)
  • ¼ c. cider vinegar

Combine dressing and toss with spinach, strawberries, and sunflower seeds, just before serving.

This recipe is from my fabulous chef/grandmother.  LOVE it!

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