If you’re anything like me you HATE the mouthfeel of mushrooms. They’re just slimy and off-putting! But there’s one mushroom that I LOVE that never grosses me out. And that mushroom, my friends, is the portobello. Portobellos are the mature form of the common champignon mushroom (or button/table mushroom in the United States). Unlike their immature counterparts, portobellos have a distinctive meaty flavor when cooked, and I find they hold up better to cooking than immature champignon.
Portobellos are often used as a meat substitute in vegan/vegetarian cooking, but today I’m combining the meaty flavor of the portobello with the mildness of chicken. I found this recipe on Allrecipes that calls for a lot of canned ingredients, but I’ve overhauled it with portobellos, garden-picked tomatoes, and other fresh ingredients for a real food experience you won’t regret.
- 2 chicken breasts
- 16 oz (about 453.5 grams) tomatoes*
- 8 oz (about 227 grams) portobello mushrooms
- 1 clove garlic
- 8 oz (about 227 grams) dry angel hair pasta
- 3 Tbsp olive oil
- 1 tsp Italian herb mix
- 3 Tbsp olive oil
*Roma or similar paste tomatoes work best*
Thaw chicken breasts and remove the skins. Cut into cubes and set aside. Remove the seeds from tomatoes and dice, then set aside. Wash the portobello mushrooms and dice. Take garlic and slice thinly.
Bring a pot of water to boil and boil angel hair pasta until al dente (roughly 8-10 minutes). Drain and set aside. Take the pasta pot and heat over medium-high heat. Add olive oil to the pot. Season the chicken with salt and brown in the pot for 2 minutes. Stir in mushrooms and add in garlic; then add Italian herb mix. Cook until chicken is golden brown. Add tomatoes and let it simmer for 15 minutes.
Add the pasta to the chicken mix. Stir and plate, then top it with parmesan or choice of Italian herbs and you’re done!
This is a very simple, tasty dish. The mushrooms aren’t slimy in texture, which eliminates that off-putting mouthfeel. The chicken is tender and flavorful from the Italian herbs and garlic, and the tomatoes break down into a tasty sauce that doesn’t freak out people who don’t enjoy the texture of tomatoes (like me!) It’s the ONLY tomato and mushroom dish I’ll eat without special preparation beforehand!
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