Wednesday, January 21, 2009

What's Cooking Wednesday?

Tonight we had this for dinner. It is easy to make and involves a crock-pot. Two of my favorite things. I think that next time I make it I will add green peas or roasted asparagus to give it a little more flavor. It was fine without it too though.

I thought we might have a cooking disaster of Christmas Vacation turkey proportions when I called Will on my way home from work. I had asked him to turn the crock-pot off and shred the chicken when he got home from work one hour before me. He said the chicken was pretty dry. With that being said, next time, I will add a little more water to the crock-pot so my chicken will not dry out. However, the chicken ended up being fine when shredded and mixed with the sauce. Recipe below.

Chicken and Mushrooms over Linguine (from
3 chicken breasts seasoned with salt and pepper
1/4c. water
16oz. pkg. linguine (I used whole grain pasta)
1/4c. butter
8oz. can sliced mushrooms, drained
1c. dry white wine
1 can cream of chicken soup

Place seasoned chicken and water in crock-pot; cook all day on low. Remove chicken from crock-pot; let cool slightly. Shred. Prepare pasta. Melt butter in a skillet over medium-high heat. Add mushrooms and wine; bring to a boil while scraping the bottom of skillet. Remove from heat; add soup. Whisk until smooth. Add shredded chicken. Stir to combine. Serve over hot pasta. Top with shredded Parmesan cheese (optional). Yield: 4-6 servings.

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