Penne with Chicken, Mushrooms and Tarragon Cream Sauce
25.7g
Net Carbs
25.8g
Protein
20.3g
Fat
1.6g
Fiber
396
Calories
Ingredients:
- 1/2 tablespoon Unsalted Butter Stick
- 1/2 tablespoon Light Olive Oil
- 1/2 cup Heavy Cream
- 3 teaspoons Country Dijon Mustard
- 6 ounces Brown Mushrooms (Crimini Italian)
- 24 ounces raw Chicken Breast
- 2 teaspoons leaves Tarragon
- 2 tablespoons Parsley, fresh, chopped
- 2 cup cookeds Brown Rice Penne Pasta
- 1/2 cup Trader Joe's Fire Roasted Red Peppers
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.
