So my grand plan to post every Sunday during the game has been a bust, but that won’t stop me from finding fun recipes I find and make. Today’s meal is a blend of a tried and true autumn soup and a way to get rid of some leftovers in the fridge. Plus, there’s cheese, and that’s all I need.
FRENCH ONION PENNE WITH CHICKEN AND MUSHROOMS
- 8 oz. penne pasta
- ¼ onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, crushed and chopped
- ½ cup marsala wine
- 1½ cup chicken stock
- 1 packet dry onion soup mix
- 4 tbsp whipping cream
- 1 tbsp flour
- 1 tbsp butter
- 4-6 oz. sliced mushrooms
- Kosher salt and pepper
- Shredded rotisserie chicken
- 1 cup shredded mozzarella cheese
In a high-sided skillet, heat olive oil over medium heat. Add garlic and onion. Saute until soft and fragrant. Deglaze pan with marsala, scraping browned bits from pan. Stir in chicken stock and soup mix. Simmer lightly for 20 minutes.
Start a large pot of salted water boiling. Cook pasta until done. When done, drain and set aside.
Meanwhile, in a new skillet, melt butter over medium heat. Add mushrooms, salt, and pepper and cook until halfway tender. Add chicken and cook until mushrooms are done and chicken is heated through.
Whisk flour into soup mixture until thickened. Whisk in cream and incorporate fully. When done, add cooked pasta, and then chicken and mushrooms. Fold everything together completely. If the skillet is oven-safe, then top pasta with cheese and broil until slightly browned. If not, pour mixture into a casserole, top with cheese and broil.
Makes 4 servings. Enjoy!