Chicken with Creamy Mushroom Garlic Sauce
Chicken with Creamy Mushroom Garlic Sauce is a tasty dish to enjoy anytime! Serve it over rice, pasta, or simply with veggies & potatoes.
Ingredients
- 1 tbsp. butter tips & tricks
- 1/3 cup onions, finely chopped
- 1/3 cup red peppers, finely chopped
- 6 large mushrooms, sliced
- 3 large cloves garlic, pressed
- 2 large chicken breasts, cut into bite-sized cubes
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 package (4 oz.) light cream cheese, softened
- 1/2 cup light sour cream
- 1/2 cup Greek yogurt
- 1 can (10.5 oz.) low-sodium cream of mushroom soup
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1/2 tsp. red chili flakes, or to taste
- 1/4 tsp. cayenne pepper, or to taste
- 1 tbsp. mild paprika, or to taste
- 2 tbsp. fresh parsley, chopped tips & tricks
- 1/2 to 1 lb. linguine or spaghettini, cooked and drained see Recipe
- 1/2 cup Grana Padano cheese, grated
Directions
- Preheat oven to 350ºF
- In a skillet over medium-high heat, and butter. When sizzling, quickly sauté the onions; add red pepper and sauté for 2 minutes. Add sliced brown mushrooms and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add chicken cubes and cook until no longer pink; season with freshly ground pepper.
- Meanwhile, in a medium bowl, mix cream cheese, sour cream, Greek yogurt, cream of mushroom soup and white wine. Pour cream cheese mixture onto chicken and mix well, season with red pepper flakes, cayenne, and paprika.
- Place chicken mixture into a 9x9 baking dish and and cover loosely with foil. Transfer to the preheated oven and cook for 30 minutes.
- Remove foil after 15 minutes of cooking.
- Remove from the heat and stir in parsley. Spoon chicken mixture over cooked pasta and sprinkle with Grana Padano cheese (*see footnote).
Notes
Footnote: This dish can also be served over a bed of rice with veggies.