- High Protein
Ingredients 8 Number of Servings
1 ¼ lb. Barilla Medium Shells
5 tbsp extra virgin olive oil, divided
1 lb. boneless skinless chicken thighs, small dice
2 garlic cloves, minced
1 tbsp cajun seasoning
2 tbsp unsalted butter
3 cups shitake mushrooms, sliced
3 cups cremini mushrooms, sliced
1½ cups portabella mushrooms, diced
1 tsp thyme, chopped
1 tsp oregano, chopped
1 ½ cups heavy cream
1 cup chicken stock
¾ cup Parmigiano-Reggiano, grated
¾ cup balsamic glaze
¼ cup micro basil
Salt, to taste
Black Pepper, to taste
In a large bowl add chicken, 1 tbsp. of olive oil, garlic, Cajun seasoning, salt and pepper. Allow chicken to marinate, refrigerated 30 minutes to overnight.
Place a large pot of water to boil. Meanwhile, in a large skillet over medium heat add 1 tbsp. of oil. Cook chicken approximately 4 minutes or until chicken starts to brown.
Add the rest of olive oil and butter. When the butter is melted add the mushrooms, cooking them for 1-2 minutes before adding the thyme and oregano.
Cook for an additional 2-3 minutes until mushrooms begin to brown. Add heavy cream and chicken stock. Mix and cook for an additional minute.
When the water boils cook pasta one minute less than the package directions, drain and mix with mushroom sauce.
Remove from heat, add cheese, and adjust seasoning.
Top Barilla Medium Shells with a drizzle of balsamic glaze and pinch of micro basil.