MANSFIELD — Preparing food has been one of my favorite hobbies over the past six years.
I think it started back home in St. Louis in my mother’s kitchen. She would prepare food and let me taste it along the way.
At Bowling Green State University, while others relied upon takeout menus from Little Caesars and the deli section of Meijer, I was after a more flavorful, healthy diet, often found in the produce section.
At Richland Source, I am excited to be able to share with you some of my favorite, easy recipes inspired by some of the best cuisine creators.
In this video shot by colleague Emily Dech, I made pasta with chicken, mushrooms and white wine. I like this dish because it’s quick, easy and uses basic ingredients. It will fill you up without feeling heavy.
This dish comes from a New York Times chef writer and one of my favorite foodies, Mark Bittman. I added color and texture to this dish, and I have yet to have someone tell me anything but good things.
Ingredients:
- Salt (a pinch, at your disposal)
- Pepper (again at your disposal for flavor)
- Three tablespoons olive oil
- Two tablespoons butter
- Two boneless, skinless chicken breasts
- 10 ounces cherry tomatoes
- Pine nuts
- One and a half pounds of mushrooms
- Two garlic cloves
- ¾ cup white wine
- One pound linguine
- One cup parmesan cheese
The process:
- In a large pot, boil water. When water boils, add linguine.
- In a large skillet, add two tablespoons olive oil and one tablespoon butter.
- Add the mushrooms and garlic to the skillet. Remove once fully cooked and cover to keep warm.
- Cut the chicken into bite-sized chunks.
- Place chicken into skillet with one tablespoon olive oil and one tablespoon butter. Sprinkle the chicken with salt and pepper. Allow the chicken to brown on both sides.
- Halve the tomatoes.
- Add mushrooms, garlic, tomatoes and pine nuts to the cooked chicken. Stir.
- Add the wine. Once the wine reduces about half its mass, turn heat as low as possible.
- When the pasta is fully cooked, add the pasta to the skillet. Return heat to medium-high heat. After about two minutes, the food can be served.
- Dress the dish with parmesan cheese.
Enjoy!