Smoked Chicken & Mushroom Pasta
THIS IS THE ONLY TIME YOU’LL HEAR ME RECOMMEND SMOKING.
Smoking your food that is! If you’ve never tried it - it’s a delicious alternative to grilling or baking chicken. Smoked + grilled meats are a big buzz right now due to the research showing connections to cancer causing carcinogens coming from these cooking methods. But just like enjoying any of your other favorite processed items - everything in moderation; at least that’s my philosophy. My parents have a smoker at their house + every time my dad threw something in, it was typically for a special occasion; holidays, parties - not just the day-to-day meal. Home-smoking your meats (if you choose to do so) can help you control what goes into it! You choose the wood, the meat + how long it cooks! You can also finish it off in the oven to reduce the exposure time to the smoke. Just make sure the internal temperature (especially for chicken) gets up to 165 deg F. However, these same studies have shown that the actual char on the meats form the smoking + grilling processes are what contribute the highest carcinogen count - so without char (or significantly less) your risk is significantly reduced.
The smoky flavor in this dish really makes it what it is. Want to try it out without actually smoking your food? Try using liquid smoke when cooking! A little goes a long way so, start slow when adding this ingredient. For this recipe I used leftover smoked chicken from a party my family threw over the holiday + it did not disappoint. The smoke of the chicken pairs well with the creaminess + salt of the feta. If you want to try something new - this is the recipe for you!
Don’t have a smoker at home? You can buy commercially smoked meats, or - like I mentioned above - you can use alternative methods to get that smoky flavor. OR opt out of the smoke entirely and use whatever leftover chicken you have already! There is plenty of flavor in the hearty mushrooms + sweet sun-dried tomatoes to carry this dish into delicious even without a bumped up flavor on your chicken!
Smoked Chicken & Mushroom Pasta
Prep + Cook Time: 30 min
Servings: 4
INGREDIENTS
8 oz. pasta of choice, dry
2 medium breasts or 4 small thighs, smoked chicken
3 c sliced mushrooms
1/2 c sun-dried tomatoes
1/2 c feta cheese, crumbled
1 tbsp. olive oil
1 tsp. garlic powder
INSTRUCTIONS
Boil water in a medium to large size pot for cooking your pasta. Add in a drizzle of olive oil + salt to keep pasta from sticking (optional).
While water is boiling + pasta is cooking - Heat a medium skillet pan over medium to medium-high heat.
Add olive oil, mushrooms + garlic powder into the pan + cook for 3-5 minutes until fragrant.
Chop or shred chicken into small bite-sized pieces (approx. a dice size). Add chicken into pan + cook with mushrooms for 5-10 minutes.
Add sun-dried tomatoes to the pan + continue to cook another 3-5 minutes.
Once pasta has cooked to your preference, drain completely + add into skillet pan.
Mix vegetables + pasta together completely. Add feta + mix again.
Serve immediately or allow to cool for meal prep storage later.
Enjoy!
NUTRITION INFO (1 SERVING)
Calories: 490, Fat: 17g, Carbohydrates: 52g, Fiber: 3.5g, Sugar: 5g, Added Sugar: 0g, Protein: 30g
MAKE IT VEGETARIAN
Swap out the chicken for garbanzo beans or opt for no added protein.
MAKE IT PALEO
Skip the cheese.
Use a grain free pasta or make with potatoes for a “hash” vibe.
xx,
mallory