What's that smell? |
My humble attempt at a cooking blog. Email me any great recipes you have. I'll try them out and if I like them, I'll post them here. Proper credit given, of course. angelasangle@gmail.com |
MMMMMM….mushrooms. I love ‘em. I recently had a Mushroom Swiss Burger from Hardee’s and it was good. The tangy Swiss cheese mixed with the woody mushrooms was delectable. I saw a recipe on Rachael Ray that had chicken, mushroom, pasta, and broccoli. I wasn’t paying too much attention, but decided the combination was a winner and set about to make my own recipe. I knew my son would definitely eat the pasta and chicken and hopefully some of the broccoli rubs off onto the pasta. I used baby Portobella mushrooms, but any mushrooms will work in this recipe. When cooking mushrooms, be sure not to salt them until after they have browned. Salt draws out the liquid, which can cause the mushrooms to be tough. I had chicken legs on hand, but boneless, skinless chicken would be a faster alternative. Simply cube the chicken and cook on the stove top. You make the different components of the dish separately and then put it together in a baking dish to bake together for about 15 minutes. It’s pretty quick. I forgot to make the rolls to go with this, but rolls, garlic bread, or just a big, crusty loaf of bread would be good.
Rinse chicken legs and pat dry. Place in baking dish, sprinkle with salt and pepper. Place a sprig of rosemary on each chicken leg. Drizzle with olive oil. Place in 375 oven to bake for 30-45 minutes. In the meantime, bring pot of water to a boil. Once boiling, add salt. Add broccoli to blanch for about 5 minutes (broccoli should still be firm when removed from the water). For mushroom sauce, heat 2 tbsp olive oil in pan and add chopped mushrooms. Once mushrooms are tender and browned, add salt and pepper. Push mushrooms to the side and add cornstarch to oil in empty part of pan and let cook for 1 minute. Whisk in warm chicken stock, then whisk in milk. Bring mushrooms back in and stir together, let simmer for 5-10 minutes. Once broccoli is done, put on a paper towel to drain and put egg noddles in salted water. Be sure to remove noddles when they are al dente because they will continue to cook once you put the dish in the oven. Put mushroom sauce in baking dish, add drained pasta and broccoli. Mix in thyme. Put fully cooked chicken legs in pasta mixture and sprinkle Swiss cheese on top. Bake in 350 oven for 15-20 minutes, until cheese is melted and starting to brown on top. Serve with bread.
