Penne with Chicken, Mushrooms and Tarragon Cream Sauce
25.7g
Net Carbs
25.8g
Protein
20.3g
Fat
1.6g
Fiber
396
Calories
Ingredients:
- 4 ounces brown rice penne pasta
- 1 1/2 pounds (24 ounces) raw boneless, skinless chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon light olive oil
- 6 ounces brown mushrooms, diced
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh tarragon
- 1/2 cup jarred roasted red peppers, sliced
- 2 tablespoons chopped fresh parsley
Directions:
- Cook pasta as directed on the package. Drain and set aside.
- Season chicken with salt and pepper. In a large skillet over high heat, melt butter with oil. Cook chicken until browned, about 3 minutes per side. Reduce heat to medium-low; cook, covered, until chicken is just cooked through, about 15 minutes. Transfer chicken to a large plate.
- Add diced mushrooms to skillet; cook until softened, about 3 minutes. Transfer to plate with chicken.
- Add cream to skillet, scraping up brown bits with a spoon. Stir in mustard; cook over medium heat, stirring constantly, until sauce slightly thickens, about 3 minutes. Stir in tarragon.
- Cut chicken into strips. Add chicken, mushrooms, red pepper strips and penne to skillet; cook to heat through, about 2 minutes.
- Toss with parsley and season to taste with salt and pepper, and serve immediately.
