Creamy pasta with ranch chicken, mushrooms and spinach - Le Coup de Grâce

Creamy pasta with ranch chicken, mushrooms and spinach

Preparation :1h35 min Cooking :1h15 min
Difficulty :medium
Servings :4 to 6

As you may have noticed, I’m a big fan of pasta! Now imagine if they are creamy and with ranch chicken, mushrooms and spinach … hard to beat. A solid meal to be made between friends with good wine and especially without a belt!

Ingredients for the ranch sauce

  • 1/4 cup (85g) mayonnaise
  • 1/4 cup (85g) of milk
  • 2 tablespoons (43g) sour cream
  • 1 teaspoon (5g) lemon juice
  • 1/2 teaspoon (2.5g) fresh dill
  • 1/2 teaspoon (2.5g) dried parsley
  • 1/2 teaspoon (2.5g) of onion powder
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/2 teaspoon (2.5g) Worcestershire sauce
  • 600g boneless and skinless chicken breasts from Exceldor
  • Salt and pepper from the mill

Ingredients for the rest

  • 450g of linguines
  • Olive oil
  • 227g of coffee mushrooms, sliced not too thin
  • 1/2 yellow onion, finely chopped
  • The leaves of 4 fresh thyme sprigs
  • 4 cups baby spinach
  • 3 tablespoons butter
  • 2 large garlic cloves, finely chopped
  • 1/4 cup flour
  • 1 cup hot milk
  • 2 cups hot chicken broth
  • 1/2 cteaspoon Italian spices
  • 1 cup grated parmesan cheese + a little for serving
  • 1/4 cup grated cheddar cheese
  • Salt and pepper from the mill

Preparation

  • In a bowl, add all the ingredients for the sauce then season with salt and pepper. Mix and reserve.
  • Place the chicken breasts in an airtight dish and pour the marinade over the chicken. Mix well and close the dish. Reserve in the fridge for at least 1 hour.
  • Preheat the oven to 400 °F.
  • Cover baking sheet with parchment paper and place chicken breasts on top. Bake for about 35 minutes or until the internal temperature is 165 °F (74 °C). Remove from oven and let cool for 10 minutes. Cut into cubes and set aside.
  • In a large saucepan filled with salted boiling water, cook pasta al dente following the instructions on the package. Pour into a colander, drain well and set aside.
  • In the same saucepan over medium high heat, pour a good drizzle of olive oil followed by mushrooms, onion and thyme. Season with salt and pepper and cook for 5 minutes, stirring constantly.
  • Add the spinach and continue cooking for 2 minutes to make them melt. Remove from heat and set aside.
  • In a saucepan over medium heat, add the butter and melt. Add the garlic and cook, stirring for 2 minutes.
  • Add the flour, and mix to form a roux. Cook for 2 to 3 minutes while stirring.
  • Add the milk and whisk to remove lumps. Pour chicken broth, Italian spices and season with salt and pepper.
  • Cook for 8 to 10 minutes while stirring, until the sauce is a little thick. (We do not want a sauce too thick because pasta will absorb liquid.) Remove from heat, add the cheese and stir for 2 minutes to melt. Taste and adjust seasoning if necessary.
  • In the large saucepan over medium heat, add half of the pasta and half of the sauce with the mushroom mixture. Mix well to coat the pasta. Add the remaining pasta and the rest of the sauce and mix again. Bake for 2 to 3 minutes to warm. Add a little milk to dilute if the sauce becomes too thick. (I added about 1/4 cup, but that will depend on the thickness of your sauce at the base.)
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Our wine stewards suggest

+- 20$ Bonterra Viognier North Coast 2016

Cream, chicken, mushroom = a good Viognier! It is organic, comes from California and the palate is velvety. The nose is reminiscent of honey with subtle floral notes, undergrowth, peach and vanilla on the finish. Match more than perfect for these comforting pastas!

Arrakis, Brouhaha, 4.5%

Seasoned with an addition of dunes pepper, the Arrakis will offer you notes of lemon, orange and spice. Its lemony notes will complement the creamy sauce to bring a light freshness touch. The season yeast and pepper dunes will spice up the dish by offering sweet notes of black pepper and pine resin that will mingle with the vegetal and earthy notes of spinach and mushrooms. ItWith its fairly thin body, this beer will slice in the cream of the dish for an agreement in lightness.

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