I have been a complete and utter failure at regular grocery shopping lately. Unfortunately, this means that I've been eating poorly (I can neither confirm nor deny that I ate cereal and cheese for dinner the other night). It also means that my normally well-stocked kitchen is pretty darn empty. Months ago, I read a recipe somewhere similar to this one and mentally stored it away for a night when I couldn't afford to spend a lot of money on various recipe ingredients. The great thing about this rich pasta is that you likely have most of the ingredients on hand, which makes for an easy (and cheap!) dinner.
You will need:
1/2 box spaghetti or linguini
4-6 chicken tenderloins
1 cup roughly chopped mushrooms (I used shiitake mushrooms because they're my favorite)
3 tbsp olive oil
2 garlic cloves, minced
3/4 cup whipping cream
3 oz white wine
2 tbsp dijon mustard
salt and pepper, to taste
While your noodles are cooking, heat olive oil in large sauté pan. Add in garlic and tenderloins, season with salt and pepper. Fry chicken until it is cooked all the way through and set it aside.
Add wine into sauté pan you just removed the chicken from and simmer until it is reduced by about half. Then add the whipping cream and mustard and stir until thoroughly combined. Simmer until the sauce thickens enough to coat a spoon, add in the chicken, mushrooms and pasta. Toss to coat everything in the sauce and cook 2-3 minutes.
This dish takes about 15-20 minutes total and is very simple. For a sauce that only requires three ingredients, it's very flavorful! It was hard to not sneak bites between pictures.