Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Creamy Mushroom & Chicken Pasta
with Basil Pesto & Garlic Breadcrumbs
25 MIN
2 Servings
From the Test Kitchen
The easy sauce for this dish highlights rich basil pesto and smooth mascarpone cheese, tossed with bites of tender chicken and mushrooms, which perfectly fold into ribbons of fettuccine pasta. It's all complete with a sprinkle of toasted garlic breadcrumbs for delightful crunch and aromatic flavor.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories960 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
-
½ lb Fettuccine Pasta
-
4 oz Mushrooms
-
¼ cup Panko Breadcrumbs
-
1 clove Garlic
-
2 Tbsps Mascarpone Cheese
-
⅓ cup Basil Pesto
-
1 Tbsp Capers
-
¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a damp paper towel, gently brush off any dirt from the mushrooms. Cut into bite-sized pieces. Roughly chop the capers.
2
Make the garlic breadcrumbs
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a plate. Wipe out the pan.
3
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the chicken & mushrooms
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped capers and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened and the chicken is cooked through.
5
Finish & serve your dish
To the pot of cooked pasta, add the cooked chicken and mushrooms, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat; stir in the pesto until thoroughly coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a damp paper towel, gently brush off any dirt from the mushrooms. Cut into bite-sized pieces. Roughly chop the capers.
2
Make the garlic breadcrumbs
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs and garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a plate. Wipe out the pan.
3
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the chicken & mushrooms
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped capers and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened and the chicken is cooked through.
5
Finish & serve your dish
To the pot of cooked pasta, add the cooked chicken and mushrooms, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat; stir in the pesto until thoroughly coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs. Enjoy!
Tips from Home Chefs