Wednesday, January 15, 2014

creamy bowties with chicken and mushrooms


Oh, how I love everything about this meal. Cute bowtie pasta, mushrooms, goat cheese, wine, garlic... it just doesn't get much better than this in my book!

And what makes this recipe even better is how incredibly simple it is, partly because I used Dorot Frozen Herbs for the first time! Have y'all seen/heard about these?! I first saw them on Dixya's blog and was so intrigued. Dorot makes frozen trays of fresh garlic, ginger, basil, cilantro, etc. that you can simply pop into your cooking and use as you would fresh. Not only is this a great time saver for me, but it also eliminated extra clean up (YAY) and tasted great! Bonus: now I can have all the herbs I want around without having to worry about wasting them or taking care of them (RIP every herb garden I've ever tried to maintain).



Creamy Bowties with Chicken and Mushrooms
serves 4-6

you'll need:
2 tablespoons olive oil
2 chicken breasts, cut into small pieces
1 onion, peeled and diced
3 Dorot Crushed Garlic Cubes
8 oz. cremini mushrooms, sliced
1 Dorot Chopped Basil Cube
1 cup chicken stock
1/2 cup white wine
4 oz. goat cheese
1/2 cup plain Greek yogurt
kosher salt and freshly ground black pepper
small handful of pecans, toasted and chopped
10 oz. bowtie pasta
roughly chopped Italian parsley, for serving

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook until completely done. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until soft. Add the garlic cubes and stir until melted. Add the mushrooms and basil cube and cook until most of the liquid has been removed from the mushrooms. Add chicken stock and wine and simmer for about 10 minutes.

While the mushroom mixture is simmering, cook pasta according to the package directions. Reserve 1 cup of pasta water, then drain and set aside.

Turn the heat to the low, then stir in the yogurt, goat cheese, and half of the pecans. Season to taste with salt and pepper. Add the chicken and pasta to the sauce and stir to coat, using the pasta water to thin the sauce as necessary.

Serve with parsley and the remaining pecans. YUM.

Disclaimer: I received free Dorot products for review, but all opinions are 100% my own. You can find out where to purchase Dorot products near you here.



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14 comments:

  1. I have seen those Dorot boxes but never gave them much thought...til now. Cool tip, and I do hate buying fresh herbs because cooking for a small family, I usually use a fraction of the bunch. Bowtie pasta is definitely cute, and made better with a creamy sauce! Yum!

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    1. Monica! You should definitely give them a try... fresh is always of course best, but these are sooo convenient and really did taste great.

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  2. Yum, this sounds so tasty! I have ALWAYS tried to maintain an herb garden...never works. These sound great!

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  3. From the name I was expecting this to be a little bad, but the fact you have totally made this healthy is blowing my mind! I am really gonna try this one for dinner sometimes, seems like it also comes together super quick and I love that I don't have to chop garlic, SCORE! Pinning!!!

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  4. I have never seen the frozen herbs! But now I GOTTA find 'em! At least to get me through the winter! This dish looks awesome! ALWAYS a yes to goat cheese and mushrooms.

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    1. Agreed! And yes, they are perfect for winter - I actually got to use basil in a dish!

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  5. I love the idea of these little cubes! Less herb chopping, haha! Definitely good for quick dinner nights. :)

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  6. Yum - I love that the "cream" is from Greek yogurt instead of half-and-half or heavy cream. Looks delicious!

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  7. Looks so delicious Marie! I've seen those in the store and have wanted to give them a try. Will do so now! Many nights I'm cooking on the fly so these definitely would come in handy!

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    1. Thanks Maria! They definitely make improv cooking easier!

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