I love this pasta. Yum. Delicious.
So delicious, this pasta dish. Yum. Creamy and crunchy and chickeny.
Yum, I love this pasta Dijonnaise. Yum.
This is such a good pasta dish. Yum. Yes, Yum.
Chicken Dijonnaise Pasta with Mushrooms and Toasted Almonds
1 lb Campanelle pasta, cooked (or linguine as the original recipe called for)
4 boneless skinless chicken breasts
1 cup mushrooms, sliced
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
4 oz white wine
2 cups whipping cream
3 tbsp Dijon mustard
1/2 cup toasted slivered almonds
1. Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts and garlic. Season with salt and pepper and continue to fry the chicken until completely cooked. Remove chicken from pan and hold in a warm oven.
2. Add wine to the pan and simmer until reduced by half. Add cream and mustard. Simmer until sauce thickens enough to coat a spoon.
3. Return chicken to the sauce, add the mushrooms and simmer for another 2 minutes. Serve over cooked pasta. Sprinkle with toasted slivered almonds.
Recipe from Rock Recipes
I am blasting this song which I absolutely adore.
You know…I’m not quite sure what is going on, but I feel the emotion deep within me. Guns? Whoa. And I am a runner. And I adore piano.
“You should have died that very night
Good job for you I wasn’t born a killer”
Man, I LOVE this song.
Did I mention that FrYars is a one man band? Ben Garrett does it all (piano, drums, computer, accordion drone, synths, bells, vocals).