Chicken with Arugula and Portabello Mushroom Recipe

 

When I cook I tend to not use recipes except when I am baking. Then last night I made chicken with arugula, baby spinach, Amish noodles, and portabello mushrooms and this one-pot dinner entree was so delicious and the recipe was certainly a keeper. My husband took a third helping of this chicken entree and he never does that. In fact, he usually does all of the cooking and I never attempt to cook for a chef.  

This is a rich entree that is prepared in one pan. I served with croissants that I picked up at the bakery and a glass of white wind. Best to make this dish during the cold season; autumn through winter as it might be too rich for the warm season.

Here’s how I made chicken with arugula and portabello mushroom entree

You will need the following

Chicken strips or boneless breast enough to serve 4

Chicken stock

Cream of Mushroom soup 10 ½ ounces

Black pepper

1 large Fresh portabello mushroom separate the mushroom stem from the cap and discard the stems. Slice the caps 1/4-inch thick.

3 sprigs of fresh rosemary herb (remove the leaves from the stem)

Juice of one medium fresh lemon

Garlic minced 2 cloves

Extra virgin olive oil

Fresh Organic girl baby spinach & arugula

Essenhaus Amish egg noodles wide (used ½ of 1 pound bag)

¼ cup grated parmesan and Romano cheese

Large non-stick saute pan with glass lid

Heat a saute pan at medium add 3 tablespoons of olive oil to coat the bottom of the pan add sliced portabello mushrooms and cook until they are soft, then add baby spinach and arugula, saute in the olive oil with the greens, garlic, black pepper, and salt to taste. When spinach and arugula are cooked turn off the heat and remove greens and mushrooms from the pan. In the same pan add more olive oil to saute your chicken. Cook chicken with the juice of 1 lemon and season with black pepper.

When chicken is cooked add to the greens and mushrooms to the saute  pan also add rosemary herb season, and to your taste black pepper and salt (optional)

Add 2 1/4 cup chicken stock mixed with cream of mushroom soup to saute pan

Bring to a boil then add your egg noodles.

Turn the heat down to simmer

Cover the saute pan and cook until noodles are done. (stir to make sure nothing sticks to the bottom of the pan)

Serve topped with the grated parmesan and Romano cheese.