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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

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  • 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.

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