Portobello Mushroom Penne Pasta

I actually had somebody email me for a recipe.

Because, apparently, I’m a food blog.

So recipes are supposed to be here.

*snore*

Ok, let’s see.

Portobello Mushroom and Spinach Penne Pasta. It’s hearty, cheesey and pretty much guarantees you will be licking the casserole dish clean. Swear to God.

This was originally a vegetarian recipe. But I added chicken. Because I like things meaty. Shocker.

Portabello Mushroom Penne Pasta

Recipe type: Entree

Author: Brittany Gibbons, Barefoot Foodie

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

A kick ass pasta bake soaked in a gooey cheese sauce, fresh spinach and juicy mushrooms. It’s like casserole porn.

Ingredients

2 boneless, skinless chicken breasts
12 oz sliced portabello mushrooms
8 oz box of penne pasta
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
4 oz fresh baby spinach
2 cloves minced garlic
2 cups whole milk
1/4 cup soy sauce
1/4 cup margarine
1/4 cup flour
2 tablespoons olive oil
1/2 teaspoon Emeril’s Seasoning (or a house seasoning mix of your choice)

Instructions

Preheat oven to 350 degrees, and lightly grease a 9×13 baking dish.
Cook pasta to al dente, drain and set aside.
Heat olive oil in a skillet, and cook chicken breasts seasoned with kosher salt and black pepper. Remove from skillet, chop into bite size pieces, and set aside.
Add sliced portabello mushrooms to the skillet, and cook until just soft. Remove from skillet and set aside.
Add margarine to skillet, and melt. Mix in flour, garlic and Emeril’s. Whisk briskly so that the flour is no longer raw, but doesn’t burn. Slowly whisk in milk, bring to a low boil, and stir until thickened.
Add in both cheeses, and stir until melted.
Remove skillet from heat and toss in cooked pasta, chicken, mushrooms, spinach and soy sauce. Stir to coat completely.
Transfer to the baking dish, and top with some (lots)extra cheese.
Bake 20 minutes until cheese is melted and bubbly.

{ 13 comments… read them below or add one }

little.lamb February 21, 2009 at 10:22 am

Awesome! After I asked you I figured that asking for a veg dish from you was kinda like asking Paula for a veg option. At least I didn’t go the low-fat route too.

barefootfoodie February 21, 2009 at 10:47 am: Well, the spinach balances out the cheese and butter. Duh.

kel February 21, 2009 at 10:27 am

It looks fabulouse, but I’m a little concerned about all that butter. Think Butter Budz will work?

barefootfoodie February 21, 2009 at 10:49 am: HA! Yeah, go for butter budz, any healthy butter sub will do, as it’s a butter based sauce, so you need lots:)

You and your butter budz:)

Kelly February 21, 2009 at 11:59 am