Chicken, Broccoli, & Mushroom Skillet Penne

Chicken, Broccoli, & Mushroom Skillet Penne

Chicken, Broccoli, & Mushroom Skillet Penne

I really think I could eat pasta every day. This recipe for a delicious version came about because I needed to use up some ingredients I had on hand, the way some of my best recipes have been developed! Assembling all of the ingredients before starting to cook will make the process a snap.  I love that once it is all assembled it just gets broiled, not baked, a real time saver. This pasta recipe is a keeper, and I hope you enjoy it as much as I do!

4 ounces grated Fontina (use whatever cheese you have on hand, as long as it melts well)

2 ounces finely grated Parmesan, or other hard cheese

2 Tablespoons olive oil

12 ounces cubed, uncooked chicken breast

1 Tablespoon unsalted butter

1 small yellow onion, chopped

2 cloves garlic, minced

6 ounces sliced mushrooms, cremini or white button work

3 Tablespoons flour

1 teaspoon dried mustard

3 cups low-fat milk

1 Tablespoon minced fresh thyme, or 1 teaspoon dried

1 teaspoon salt

1/8 to 1/2 teaspoon crushed red pepper flakes, to taste

8 ounces penne pasta, cooked and drained according to package directions

4 cups small broccoli florets, cooked with the pasta during the last minute of the pasta's cooking time

Combine the cheeses and set aside.  Combine the flour and dry mustard and set aside.

Heat the olive oil over medium-high heat in a high-sided 12-inch skillet that is broiler-proof.  Salt the chicken liberally, then add to the skillet.  Sear quickly on all sides, then remove to a plate and keep warm. 

Reduce the heat to medium, add the butter and melt.  Add the onions and cook until softened, about 3 minutes.  Add the mushrooms and cook until they release their liquid and comes to a simmer, cook until the liquid is reduced, about 5 minutes.  Add the garlic and cook until fragrant.  Add the flour and dry mustard, stir to coat well, and cook for about a minute.  Slowly stream in the milk while whisking.  Whisk in the thyme, salt, and red pepper.  Continue whisking until the mixture starts to bubble and thicken, about 3 minutes. 

Remove from the heat.  Stir in 3/4 of the cheese mixture until smooth.  Then stir in the chicken, pasta and broccoli. 

Preheat the broiler.  (The surface of the food should be 4-6 inches from the heat source.)

Sprinkle the remaining cheese over the top of the pasta.  Place the skillet on the broiler rack and broil until lightly browned and bubbling, about 5 minutes.  (Protect any wooden or plastic handles on the skillet by sticking it out from under the broiler!) 

Cool 5-10 minutes before serving.

Print Friendly and PDF

Farm Journal's Chicken & Sweet Cream Biscuits

Chicken & Sweet Cream Biscuits (with additional peas and chives!), with a small serving of the gravy!

Chicken & Sweet Cream Biscuits (with additional peas and chives!), with a small serving of the gravy!

The head note for this recipe reads "A Sunday special-bring guests home from church to enjoy it!".  I remember my mother making something very similar, but we call it "runny chicken gravy & biscuits", because she made a thinner gravy that would soak into the biscuits.  It was one of my absolute childhood favorites!  This recipe calls for stewing a whole cut-up chicken, but I used bone-in, skin-on breasts and thighs instead to eliminate some of the mess.  I used 4 thighs and 3 breast halves, cut into 6 pieces, and proceeded as written, with the addition of a teaspoon of chicken base to the cooking water, and some peas and chives at the end, to round it out a bit. I also used 3 cups broth and 1 cup cream, and it was plenty rich.  The biscuits are really simple, and a perfect landing place for the chicken and gravy.  Don't forget to season as you go, as the recipe doesn't mention that, but it is crucial!

1 (5 lb.) stewing chicken

2 tsp. salt

1 branch celery

1 medium onion, quartered

5 carrots, cut in big pieces

1/4 c. chicken fat

2 c. chicken broth

3/4 c. flour

2 c. light cream

2 egg yolks, beaten

Parsley (I used chives)

Sweet Cream Biscuits

Cut chicken into serving-size pieces; place in kettle.  Add hot water to cover.  Add salt, celery and onion.  Simmer, covered, until tender, about 3 hours.  Add carrots the last 30 minutes of cooking.

Drain broth from chicken. (Save the broth!)  Skim fat from broth, saving 1/4 c. fat for gravy.  Strain broth; save carrots.  Measure 2 c. broth for gravy.  Pour remaining broth back into kettle with chicken to keep hot.

Measure chicken fat into saucepan; blend in flour.  Gradually add broth and cream.  Cook until thick and smooth, stirring constantly.  Add a small amount of hot gravy to egg yolks; then add yolks to to gravy.  Cook 2 minutes more.  (I added 1 cup of defrosted frozen peas at this point.)

Place hot chicken and carrots in serving dish or soup tureen; pour in gravy.  Sprinkle with parsley and top with baked Sweet Cream Biscuits.  Makes 10-12 servings.

Sweet Cream Biscuits

Sift together 4 c. sifted flour, 1 tsp. salt and 2 Tblsp. baking powder.  Stir in 1 1/2 c. heavy cream with fork just until all flour is moistened; add water (about 4 Tblsp.) if necessary.

Knead on lightly floured surface, about 10 times.  Roll 3/4" thick; cut with small floured cutter.  Bake on un-greased baking sheet in very hot oven (450-degrees) 12 minutes or until golden brown.  Makes 36 small biscuits.

Print Friendly and PDF