Chicken & Pasta Risotto Style

Would you like to put a BAM in your otherwise bland pasta? You never tasted your pasta until you cook it without water! It becomes creamy and rich without added calories of cream. Its a bit time consuming given the fact that you babysit it while it cooks, but well worth the effort. The kids love it too, especially if you change from a Penne to a rotelle to make it fun!
When ya cant quilt, play with food!

TIP: This can be a meatless side dish if you prefer. Feel free to play with different ingredients as its the pasta that steals the show.

2 TBLSP Olive Oil, or a little more as needed
1 small onion chopped
1 TBLSP minced garlic
2 cups of crimini, shitake, baby bello, or buttom mushrooms trimmed and sliced
1/2 lb cut pasta like penne
1/2 dry white wine ( or water if u like, but why?)
3-4 cups chicken broth
2 chicken thighs ( or breasts) bite sized diced
salt & pepper
Chopped Italian parsley
Fresh grated Parm cheese

Put olive oil into a deep skillet over medium heat. add onion, garlic and mushrooms and cook until mushrooms soften and begin to brown on edges. Stirring occasionally ( 10 min)
Add pasta and stir until glossy and coated with oil. ( 2-3 min). Add salt & pepper and wine. Stir and let liquid bubble away.
Ladle broth into skillet 1/2 cup at a time, stirring after every entry, a minute or so. When liquid is just about evaporated, add another 1/2 cup, repeat. Mixture should be neither soupy, nor dry. Keep your heat at a constant medium and stir frequently.
Begin tasting pasta about 10 minutes in. You are looking for tender, but al dente, to the tooth crunch:) When pasta is on its last liquid addition, add chicken pieces and cook until white inside when cut ( 3-4 min)
Adjust seasonings, garnish with parsley, and serve with cheese.

Manja!