Chicken Cacciatore

Who doesn’t love Chicken Cacciatore?! It’s delicious slow cooked flavor in an Italian Stew with chicken thighs, peppers, mushrooms with a flavorful sauce. Served over pasta and topped with parmesan cheese and parsley. It’s so so tasty! Delicious served with Garlic Bread and Salad.

chicken cacciatore in bowl

Chicken Cacciatore | An Italian Stew

I never grew up eating Chicken Cacciatore. Having Hungarian and German family history, we ate a lot of Goulash and Chicken Paprikash. Both are delicious stews in their own right, but when I first tried Chicken Cacciatore, I was smitten. It was so flavorful and comforting! Extremely tender chicken and veggies that have been cooked down into this amazing and flavorful stew.

But First, What is Chicken Cacciatore?

The word ‘cacciatore’ literally translates to hunter in Italian. In cooking, alla cacciatora refers to the way the meal is prepared: “hunter-style”. This means it is made like a stew with onions, herbs, tomatoes, bell peppers, and sometimes wine. Traditionally it is made with chicken or rabbit.

pot of chicken cacciatore

Main Ingredients Needed

I know this ingredients list may look intimidating but don’t worry, every ingredient has its purpose and perfectly comes together to create this hearty Chicken Cacciatore. Here’s what you need:

  • Chicken Thighs – you could use chicken breasts here but I find that chicken thighs come out way more tender and flavorful. I use boneless, skinless thighs, but you can definitely use bone-in thighs. Just make sure you remove the skin before you use them.
  • Salt + Pepper – always important to season in order to bring out the most flavor.
  • Olive Oil – this is used to cook our chicken and to saute some vegetables.
  • Onion + Garlic – the basic building blocks of flavor for any italian dish.
  • Carrot– grated carrot adds a sweetness and cooks way down so it adds nice flavor while going mostly undetected.
  • Green Bell Pepper + Red Bell Pepper – two types of bell peppers for color and slightly different flavors.
  • Baby Bella Mushrooms + Criminis – feel free to use all baby bella mushrooms or omit completely if mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 
  • Tomato Paste– this adds intense tomato flavor.
  • Crushed Tomatoes – I like crushed tomatoes over diced tomatoes because it’s a little more like a sauce versus tomato chunks. If you don’t have crushed tomatoes, blend diced tomatoes for similar results.
  • Chicken Broth – use good quality chicken broth for best results!
  • Soy Sauce – Adds depth of flavor and salt without it tasting obviously salty.
  • Sugar – to balance out all of the savory and to cut some of the acidity from the tomatoes.
  • Italian Seasoning, Basil + Oregano – lots of herbs here to take this dish to the next level.
  • Butter – I finish off this stew recipe with butter for a silky smooth texture.

Should I add Wine?

This is personal preference. Lots of recipes call for the addition of red or white wine into their chicken cacciatore recipes. While I didn’t use any in my recipe, you are welcome to add some in (1-2 cups) with the garlic and tomato paste, reduce it down by at least half, and then add in the remaining ingredients. This is step 2 in the recipe card.

piece of chicken on spoon

How to Make Chicken Cacciatore

For full details in how to make Chicken Cacciatore, see the recipe card down below 🙂

Brown Chicken Thighs + Add Veggies

Blot chicken thighs with a paper towel to dry. Sprinkle with salt and pepper. Set aside.In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

Saute onion, peppers, and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and cook another minute until fragrant.

Add Tomatoes and Seasonings

Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil, and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot.

Simmer + Serve

Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if the sauce gets too thick. Taste and adjust seasonings. Melt a little butter in to the Chicken Cacciatore to finish the sauce and serve with pasta, parmesan cheese and parsley.

chicken cacciatore in bowl

How to Serve Chicken Cacciatore

I like to serve my chicken cacciatore with pasta and I think it is traditionally served with pasta, but you can definitely also serve it with:

  • extra wide egg noodles
  • couscous
  • rice
  • mashed potatoes
  • orzo
  • polenta (yum!)
  • crusty bread

If you’re feeling particularly decadent, melt some butter and parmesan cheese onto your pasta before topping with chicken cacciatore. So good! And of course top it all off with a sprinkling of freshly grated parmesan cheese and parsley!

plate of chicken cacciatore

What to Serve with Chicken Cacciatore

If you loved this chicken cacciatore you’re going to love these other similar recipes! Give them a try soon 🙂

The printable recipe card is below, enjoy!

chicken cacciatore in bowl

Print

Chicken Cacciatore

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Chicken Cacciatore is a tomato-based slow-cooked Italian stew that tastes amazing over pasta with parmesan cheese! So good!
Course Dinner
Cuisine Italian
Keyword Chicken Cacciatore
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 278kcal

Ingredients

  • 1.5 lbs boneless skinless chicken thighs about 6
  • salt & pepper to taste
  • 2 tablespoons olive oil
  • 1 whole onion diced
  • 1 carrot peeled and grated
  • 1 whole green bell pepper diced
  • 1 whole red bell pepper diced
  • 8 oz baby bella mushrooms chopped
  • 4 oz criminis chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes
  • 1 cup chicken broth
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 2 teaspoons sugar
  • 2 teaspoons italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons butter
  • pasta, parmesan cheese, parsley optional for serving

Instructions

  • Blot chicken thighs with paper towel to dry. Sprinkle with salt and pepper. Set aside.

    In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

  • Saute onion, carrot, peppers and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and tomato paste and cook another 1-2 minutes until fragrant.
  • Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot. Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if sauce gets too thick.
  • Taste and adjust seasonings. Melt in butter to finish sauce and serve with pasta and parmesan cheese. Top with chopped parsley.

Notes

Feel free to use all baby bella mushrooms or omit completely is mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 

Nutrition

Calories: 278kcal | Carbohydrates: 15g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 624mg | Potassium: 980mg | Fiber: 3g | Sugar: 8g | Vitamin A: 450IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 4mg

The post Chicken Cacciatore appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Easy Stovetop Chicken and Rice

Chicken and Rice is a deliciously simple comforting dish made in just one pot on the stovetop!

In this recipe, a very simple blend of chicken, mushrooms, rice, and peas simmer to make a quick cozy meal without being overly heavy.

mixing Chicken and Rice in a pot

Ingredients

This is a light simple stovetop version of a chicken rice casserole with a handful of veggies.

CHICKEN Chicken breasts or thighs work well in this dish. If you have leftover chicken, it can be added in the last few minutes of cooking so it doesn’t overcook.

VEGETABLES  Thick slices of mushrooms & green peas are a great combination! If you’ve got other veggies like broccoli or asparagus, they work in this recipe too!

RICE Basmati rice is fragrant and cooks perfectly in this recipe. You can use your favorite type of rice but depending on the variety, cook time may need to be adjusted.

ingredients in bowls to make Chicken and Rice

How to Make Chicken and Rice

Making this recipe is super easy, it comes together in just a few steps:

  1. Cook mushrooms and set aside.
  2. Soften onions, add chicken & brown. Add wine and reduce.

process of adding ingredients to pot to make Chicken and Rice

  1. Add mushrooms, broth, rice, & bay leaf to the pan. Cover & simmer.
  2. Remove from the heat, discard bay leaf. Stir in butter, peas and cream.

Top with Parm & serve immediately.

cooked Chicken and Rice in the pot

 

Rice Favorites

Did you make this Chicken & Rice? Be sure to leave a rating and a comment below! 

Chicken and Rice in bowls

Easy Chicken and Rice

This Chicken & Rice dish is super flavorful & budget-friendly, it’s the perfect weekday meal!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 462
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced and divided
  • 1 small onion diced
  • 1 pound chicken breasts or thighs, diced
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon thyme leaves
  • salt and pepper to taste
  • 3 cloves garlic minced
  • ¼ cup white wine optional
  • 2 ½ cups chicken broth not low sodium
  • 1 cup basmati rice uncooked
  • 1 bay leaf
  • 1 cup peas
  • 2 tablespoons butter
  • 2 tablespoons parmesan cheese for garnish, optional
  • 2/3 cup light cream

Instructions

  • Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
  • Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
  • Add wine and cook 3-5 minutes or until wine is reduced to half.
  • Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
  • Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
  • Top with Parmesan cheese if using.

Nutrition

Serving: 1.5cups | Calories: 462 | Carbohydrates: 48g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 768mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 2mg
Chicken and Rice in a pot with a spoon and a title
Chicken and Rice in a pot with writing
Chicken and Rice in a white bowl with a title
Chicken and Rice in the pot and plated with a title

Originally posted at Spend with Pennies

How to Make a Breakfast Strata

A savory strata is the perfect make ahead meal! Combine bread cubes with some add-ins and cheeses. Toss with a quick egg mixture and refrigerate overnight. 

While the mixture sits overnight, it soaks up the egg mixture and is ready to be baked in the morning. A great meal for a lazy morning or when you have guests!

close up of Mushroom Brie Breakfast Strata

What is a Strata?

A strata is a super-easy-to-make breakfast almost like a savory bread pudding (and truly, it’s great any time of day!).

Bread is cubed and tossed with flavorful ingredients (in this case brie and mushrooms). It’s tossed with egg/milk mixture and sits overnight. As it sits, the bread soaks in the mixture and in the morning it is baked until puffy and set.

Best of all, you can use this base to use up any ingredients you have on hand from leftover taco meat to roasted asparagus.

Frittata vs. Strata

A frittata and a strata are both essentially breakfast casseroles. A strata has a more soufflé-like appearance whilea frittata is more similar to a baked omelet.

A strata often includes bread cubes while fritattas can have potatoes or even pasta along with the add-ins.

ingredients on a table to make Mushroom Brie Breakfast Strata

How to Make a Strata

  1. Cook veggies or meats (such as mushrooms, sausage or bacon). Cool.
  2. In a separate bowl, whisk the egg mixture (per recipe below).

ingredients to make Mushroom Brie Breakfast Strata

  1. Toss the egg mixture with bread cubes and let it soak in a few minutes.
  2. Stir in add ins, herbs and cheeses.

ingredients in a glass bowl to make Mushroom Brie Breakfast Strata

  1. Spread into a baking dish and cover. Refrigerate overnight.
  2. Remove from the fridge while the oven preheats. Bake until set in the middle.

top view of ingredients mixed in a casserole dish to make Mushroom Brie Breakfast Strata

PRO TIP: Letting the strata set overnight ensures the egg mixture is completely soaked into the bread cubes so it puffs up almost like a soufflé.

close up of cooked Mushroom Brie Breakfast Strata

Best Breakfast Dishes

Did you love this Mushroom Brie Strata? Be sure to leave a rating and a comment below! 

close up of a slice of Mushroom Brie Breakfast Strata on a white plate with casserole dish in the back

Mushroom Brie Strata

Full of fresh veggies, cheese, and eggs, this Mushroom Brie Breakfast Strata is the perfect dish for breakfast or brunch!
Course Breakfast, Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 343
Author Holly Nilsson

Ingredients

  • 8 ounces cremini mushrooms or 1 ½ cups vegetables of your choice, asparagus is another favorite
  • 1 clove garlic minced
  • 1 teaspoon olive oil
  • ½ teaspoon fresh thyme leaves or ⅛ teaspoon dried thyme leaves
  • 6 cups bread cubes slightly dried
  • 1 cup Havarti shredded, or mozzarella
  • 4 ounces brie cheese cubed

Egg Mixture

  • 4 eggs
  • 1 ¼ cups milk
  • ½ cup light cream or half and half
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder

Instructions

  • Cook mushrooms and garlic in olive oil over medium heat until tender. Set aside to cool.
  • Whisk the egg mixture in a large bowl. Season with salt & pepper. Add bread and toss to combine. Let sit 5 minutes and toss again until the liquid is absorbed. Stir in mushrooms, brie and ½ of the Havarti cheese.
  • Add the mixture to a greased 2 qt baking dish (or 9×9 pan). Cover and refrigerate at least 30 minutes or up to 24 hours.
  • Preheat oven to 350°F.
  • Bake covered for 30 minutes. Uncover, top with remaining cheese and bake an additional 15-20 minutes or until set in the middle.
  • Rest 10 minutes before cutting.

Notes

Any mix ins can be added. Vegetables should be cooked to tender crisp and meats should be cooked and drained.

This recipe can be doubled and cooked in a 9×13 pan to feed a crowd. In a 9×13, bake covered for 45 minutes. Uncover and bake an additional 15 minutes or until set. 

Nutrition

Serving: 1piece | Calories: 343 | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 728mg | Potassium: 342mg | Fiber: 2g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 2mg
slice of Mushroom Brie Breakfast Strata on a plate with writing
Mushroom Brie Breakfast Strata in a casserole dish with a title
close up of Mushroom Brie Breakfast Strata on a plate with a title
ingredients to make Mushroom Brie Breakfast Strata in a glass bowl with the final plated dish with a title

Originally posted at Spend with Pennies

Chinese Chicken Noodle Soup Dinner

Chinese Chicken Stock

Ingredients

3-4 lb chicken
10 cups water (cold)
3 slices​ fresh ginger
2​ scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)

Directions

Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.

Chinese Chicken Noodle Soup

Ingredients

8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with hot sauce, optional.

Ginger Pork in Lettuce Leaves

6 servings

Ingredients

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves

Directions

In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.

In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,

Originally posted at Jovina Cooks Italian

Creamy Chicken Stroganoff

Creamy Chicken Stroganoff

Chicken stroganoff in a creamy mushroom and herb sauce served over mashed potatoes or pasta is a perfect, tasty, family meal!

If you are a traditional beef stroganoff fan, then you are going to love this chicken breast version! Chunks of juicy golden seared chicken smothered in a savory mushroom gravy is pure comfort food.

And if you are looking for another easy budget friendly stroganoff, try our ground beef stroganoff!

A serving of creamy chicken stroganoff over mashed potatoes. There are chunks of chicken and mushrooms in a creamy, savory sauce.

What Ingredients Do I Need for Chicken Stroganoff?

If chicken stroganoff is on the menu this week, as it should be, then this what you will need at the grocery store:

  • Chicken Breasts
  • Olive Oil
  • Garlic Powder
  • Paprika
  • Flour
  • Yellow Onion
  • Mushrooms (baby bella or cremini)
  • Butter
  • Worcestershire Sauce
  • Dijon Mustard
  • Garlic
  • Parsley Flakes (dried)
  • Thyme (fresh)
  • Chicken Broth
  • Sour Cream
  • Mashed Potatoes

The measurements for each ingredient are in the recipe card down below.

A Dutch Oven filled with creamy chicken stroganoff. The stroganoff has chunks of chicken in a rich, savory sauce.

How to Make Chicken Stroganoff

  1. Sear the chicken: combine the garlic powder, paprika, flour, salt and pepper in a bowl and dredge the chicken pieces in it. Brown each piece in a skillet and set them aside.
  2. Saute the onions and mushrooms: add butter to the empty skillet and add the onions and mushrooms and saute until tender.
  3. Make the sauce: stir in the mustard, worcestershire sauce, herbs and garlic and cook for a minute, then add the broth.
  4. Simmer: add the chicken to sauce and simmer for a few minutes. Stir in the sour cream and let it cook for another minute. Remove from the heat and serve over noodles, rice, or mashed potatoes.

PRO TIP: When you add in the chicken broth, be sure to scrape up all the little brown bits from the pan leftover from browning the chicken. This is going to give you loads of flavor!

Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

Do You Eat Stroganoff Over Pasta or Rice?

My answer would be yes! Stroganoff can be eaten over rice, pasta, or my favorite, mashed potatoes.

What is a Good Side Dish with Stroganoff?

A green vegetable such as steamed green beans, sautéed broccoli or a crisp salad goes well with stroganoff.

And you know I’m always about a delicious carb to sop up that yummy sauce! Try our herb focaccia or our no knead artisan bread! Homemade biscuits are also dang good with this too!

Are Mushrooms Healthy?

Mushrooms are low fat, low calorie and packed with fiber, vitamins, and minerals. And let’s just talk about the flavor!! Soooooo delish!

A close up of chicken stroganoff. There are chunks of chicken in a rich creamy sauce with mushrooms and herbs.

Can Chicken Thighs Be Used?

You can totally use chicken thighs if you want! Chicken thighs have tons of flavor! Cooking time and technique won’t change. You’ll probably want 3-4 thighs depending on their size.

What is the Best Type of Mushroom?

We prefer cremini or baby bella mushrooms in most dishes. They have a great umami flavor and add beautiful color to this dish as well. White mushrooms will work too, but are sort of boring…haha!

How to Store Chicken Stroganoff

You can store chicken stroganoff in an airtight container in the refrigerator. It will last 3-4 days. To reheat it, I prefer to use the stove top. If you have time to warm it up low and slow, the chicken won’t get overcooked and rubbery.

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

When the day calls for comfort food (and I feel like a lot of days do), fill your plates with some mashed ‘taters and drown them in this creamy chicken stroganoff! Your belly will thank you!

More Delicious Chicken Recipes:

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Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

Print

Creamy Chicken Stroganoff

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Course Main Course
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 411kcal

Ingredients

  • 2 Chicken Breasts boneless, skinless, cut into 1 inch pieces
  • 3 Tablespoons Olive Oil
  • 3/4 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1/2 Cup Flour
  • 1/2 Onion yellow, minced fine
  • 7 oz Mushrooms baby bella or cremini, sliced
  • 2 Tablespoons Butter
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoons  Worcestershire Sauce
  • 1 teaspoon  Parsley Flakes dried
  • 1 teaspoon Thyme fresh, (1/2 teaspoon dried)
  • 2 Cloves Garlic minced fine
  • 2/3 Cup Chicken Broth
  • 1/2 Cup Sour Cream
  • Mashed Potatoes or Fettucini pasta or egg noodles for serving

Instructions

  • In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine. 
  • Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate. 
  • Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.
  • Add a little more oil as needed, set aside on a plate. 
  • Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning. 
  • Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,
  • Add the chicken into the pan and bring to a simmer for 2-4 minutes. 
  • Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes. 

Notes

Stroganoff will keep for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 18g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 388mg | Potassium: 703mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

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READ: Creamy Chicken Stroganoff

Originally posted at Oh Sweet Basil

Creamy Spinach Mushroom Tortellini with Caramelized Onions

Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies.  This easy and delicious meatless recipe is a perfect weeknight dinner!

Creamy Spinach Mushroom Tortellini with Caramelized Onions

If you’re looking for a simple creamy tortellini recipe, this is it!  To make this, you will need basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini.  This creamy pasta was inspired by my farfalle recipe.

If you like this type of easy-to-make, family-friendly weeknight pasta dishes, I also recommend the following recipes: Italian ravioli with spinach, artichokes, and capers, as well as pesto chicken tortellini with veggies.

What is Tortellini?

  • Tortellini is a stuffed pasta that features a distinctive ring shape.  Tortellini is traditionally served with broth.
  • Tortellini is usually stuffed with cheese and meat-based filling.
  • Tortellini originates from the Italian region of Emilia-Romagna, situated in northeast Italy.

creamy spinach mushroom tortellini with caramelized onions

Things I love about creamy spinach mushroom tortellini

  • Meatless recipe. This pasta dish creates rich, deep flavors without any meat.  Sauteed mushrooms, creamy spinach, and caramelized onions provide so much flavor to the pasta that it stands great on its own.
  • You can easily add protein if you prefer.  This pasta will make a perfect sidekick to any type of grilled meat, whether it’s steak, pork, or chicken.  Spinach mushroom tortellini will also work well with fish, shrimp, and scallops.
  • Simple ingredients.  This recipe uses basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini.  There is no need to look for that special ingredient.  These basic ingredients, when combined, create an absolutely amazing flavor profile!
  • Easy recipe.  Because this recipe comes together so easily, it’s a perfect dish to make for a weeknight dinner.  Tip: make caramelized onions a day or two in advance to save time.
  • Versatile dish. Tortellini is not the only stuffed pasta you can use in this recipe.  Ravioli will work great as well!  You can also use regular pasta, such as bow-tie or penne pasta.

Creamy Spinach Mushroom Tortellini with Caramelized Onions

Substitutions

  • What kind of tortellini should you use? You can use any type of tortellini: three-cheese tortellini, spinach tortellini, beef-stuffed tortellini, etc.  I used refrigerated 3-cheese tortellini.
  • What can you substitute for tortellini?  Use ravioli, gnocchi or bow tie pasta.
  • What can you use instead of spinach?  Baby kale or arugula will work great in this recipe.
  • What kind of mushrooms will work well here?  You can use button mushrooms, portobello mushrooms, shiitake, crimini, porcini or oyster mushrooms.

What can you use instead of heavy cream?

  • Half-and-half. You can use 1 cup of half-and-half instead of heavy cream.  Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese.  Reduce to simmer.  Keep stirring while the sauce simmers until the cheese melts.
  • Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream.  Follow the recipe as is.

Can you make this recipe gluten-free?

Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta.  You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).

Creamy Spinach Mushroom Tortellini with Caramelized Onions

How long to cook tortellini?

Follow the package instructions.   The cooking times and instructions will depend on whether you buy refrigerated or frozen tortellini. If using the refrigerated type of tortellini (not frozen), usually you would bring a large pot of water to boil and then cook the tortellini for about 7 to 10 minutes in boiling water.

Cooking tips

  • Make-ahead tip.  Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days.  You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.
  • How to reheat.  Reheat gently, on low-medium heat.  Add a small amount of heavy cream or half-and-half to thin out the sauce.

Creamy Spinach Mushroom Tortellini with Caramelized Onions

SIDE DISHES

Spinach mushroom tortellini is a rich pasta dish that features a luscious cream sauce made with heavy cream. The best side dishes for this type of rich creamy pasta are fresh salads along with bread. Here are some ideas:

Add protein

If you crave to add protein to your dinner, this pasta is so versatile, there are many types of meat you can add.

  • Grilled steak.  This creamy spinach mushroom tortellini will make a worthy side dish to any steak: rib-eye, filet mignon, porterhouse, flank steak, or skirt steak.
  • Chicken.  Serve this pasta with grilled or sauteed chicken.  You can use chicken breasts, chicken thighs, or chicken legs.
  • Pork.  Grilled pork chops or pan-seared pork chops will work great.  You can also serve spinach mushroom tortellini as a side dish to pork tenderloin.
  • Seafood.  Add grilled or pan-seared salmon or trout.  This pasta goes well with seared shrimp and scallops.

Other Pasta Recipes

Other Tortellini Recipes

creamy spinach mushroom tortellini

Print

Creamy Spinach and Mushroom Tortellini with Caramelized Onions

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Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies.  This easy and delicious meatless recipe is a perfect weeknight dinner! 
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 544kcal
Author Julia

Ingredients

Caramelized Onions

  • 2 tablespoons olive oil
  • 2 yellow onions large
  • 1/4 teaspoon salt

Creamy pasta sauce

  • 1 tablespoon olive oil
  • 08 oz mushrooms (I used crimini mushrooms)
  • 8 oz spinach
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 9 oz tortellini (I used 3-cheese tortellini, refrigerated)
  • 1/4 teaspoon black pepper when serving

Instructions

How to caramelized onions (this can be done a day or 2 in advance):

  • Peel the onions, wash them and thinly slice them.
  • Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  • Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over the onions.
  • Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
  • In total, you should have cooked onions for 30 minutes.  Remove the onions from the skillet onto a plate. 

How to make the creamy sauce

  • Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  • Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
  • Add back the caramelized onions.
  • Add 1 cup of heavy cream and 1/4 teaspoon salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Keep stirring while the sauce simmers for a couple of minutes. 

Add tortellini

  • Cook tortellini according to package instructions.   Usually, that means to bring a large pot of water to boil.  Add tortellini and boil for 7 to 10 minutes.  Drain.
  • Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • Top with cracked black pepper when serving.

Notes

Helpful Tips about Caramelized Onions.

  • Make-ahead tip.  Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days. 
  • You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.

Substitutions for heavy cream

  • Half-and-half. You can use 1 cup of half-and-half instead of heavy cream.  Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese.  Reduce to simmer.  Keep stirring while the sauce simmers until the cheese melts.
  • Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream.  Follow the recipe as is.

Other Substitutions 

  • Use button mushrooms, portobello, cremini, shiitake or oyster mushrooms.
  • Good substitutes for spinach are kale and arugula.
  • You can also use pre-made ravioli, gnocchi or short pasta (such as bow-tie or penne pasta) instead of tortellini.
  • Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta.  You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).
  • Protein.  You can add grilled steak, pork chops, or chicken.  You can also serve this with fish, shrimp, or scallops.

 

Nutrition

Calories: 544kcal | Carbohydrates: 38g | Protein: 14g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 640mg | Potassium: 621mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6190IU | Vitamin C: 21.5mg | Calcium: 198mg | Iron: 3.6mg

The post Creamy Spinach Mushroom Tortellini with Caramelized Onions appeared first on Julia’s Album.

Originally posted at Julias