This red cabbage dish, which has been sautéed, is quite classy. also very cost-effective.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 slices bacon
- 1 (16 ounce) package penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 onion, vertically sliced
- 1 (8 ounce) package sliced fresh mushrooms
- 2 tablespoons minced fresh garlic
- 2 teaspoons dried Italian seasoning
- salt and ground black pepper to taste
- 1 cup white wine
- 3 cups chicken stock, divided
- 2 cups chopped, cooked chicken
- 1 ½ cups frozen petite peas
- 5 tablespoons all-purpose flour
- 1 cup grated Parmesan cheese, or more to taste
- ¼ cup minced fresh Italian parsley
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
- At the same time, heat olive oil and butter in a 12-inch skillet over medium heat until butter is melted and oil is hot. Add onion and cook, stirring often, until tender, 3 to 5 minutes. Add mushrooms and cook, stirring often, until soft, 3 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in Italian seasoning, salt, and pepper and evenly distribute the contents in the skillet.
- Stir in wine and bring to a boil, about 3 minutes. Pour in 2 cups chicken stock, add cooked chicken and peas, and bring to a boil.
- While mixture is coming to a boil, place flour in a pint jar with a lid. Slowly add remaining chicken stock to the jar, stirring briskly to break up any lumps. Place the lid on the jar and shake until well blended. Slowly pour flour-stock mixture into the boiling mixture and stir to prevent lumps. Return to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
- Remove from the heat and stir in 1 cup Parmesan cheese until melted. Pour the hot sauce onto the pasta, add parsley and crumbled bacon, and stir to combine. Serve in individual bowls with additional Parmesan, if desired.
- Any type of pasta you have on hand will be fine.
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 5 g |
| Sodium | 597 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you, Bibi, for another winning recipe! Absolutely delicious. The sauce is so silky, the penne pasta glistened! I used a store-bought rotisserie chicken and halved the recipe since it’s just the two of us. I found the seasonings and chicken to pasta ratio perfect. Randy suggested adding oil-packed sundried tomatoes to the dish next time. We always have a jar in the fridge or pantry for my sun-dried lovin’ husband! I’m looking forward to leftovers of this tasty ‘pantry pull’! Well done, my friend!