Lemon chicken and potatoes

I’ve been craving mushrooms lately. Here’s a mushroom pasta dish that is easily customizable. I’d use chicken stock because that’s what we have at home. I’d probably double the mushrooms and add a chopped onion to sauté with the garlic and mushrooms.

You could add grilled chicken and fresh spinach near the end of cooking time for a heartier meal.

One Pot Creamy Mushroom Pasta

4 cloves garlic

8 oz. baby bella mushrooms

2 tbsp butter

1/8 tsp salt

1/8 tsp freshly cracked pepper

8 oz. fettuccine

2.5 cups vegetable broth

1/3 cup heavy cream

1/4 cup grated Parmesan

Mince the garlic and slice the mushrooms.

Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.

Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.

Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.

Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.

I miss having Greek food nearby like I did in Houston, but I’ll bet this dish would hit the spot. As a bonus it’s also very budget friendly.

A little bit of white wine might be good.

Greek Lemon Chicken and Potatoes

1 whole chicken, about 4 pound, cut in sections,

OR 4 pounds chicken thighs bone-in, skin-on

3 russet potatoes, cut in quarters

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tsp dried rosemary

1 rounded tablespoon dried oregano

Pinch of cayenne

6 cloves of garlic, finely minced

1/2 cup fresh lemon juice

1/2 cup olive oil

2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting

Freshly-chopped oregano to garnish

Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through. Remove the chicken and potatoes, deglaze the pan juices with a little chicken stock for a light gravy.