Are you a serial pinner on Pinterest? I totally am. I can spend quite a good chunk of time perusing ideas. In all my excitement I find myself pinning a lot but not making nearly as much as I pinned. I know there are more of us out there who pin away our time. But when I saw the opportunity to participate in the 2018 Pinterest Challenge Blog Hop I knew it was meant to be!
Welcome to the first 2018 monthly Pinterest Challenge Blog Hop, hosted by My Pinterventures. The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! So this month, I chose to make/create “Portobella Mushroom Chicken Slow Cooker Recipe” from Cutefetti.
Doesn’t that picture just make your mouth water? I was definitely craving some creamy yumminess and this recipe completely caught my eye. So what is a girl to do but to hop over and check out a fellow blogger and try out the recipe post.
My Version of Slow Cooker Portobella Mushroom Chicken:
When you check out the recipe on Cutefetti, it’s seriously a 3 ingredient recipe! Which wow! For me I always want to create simple recipes but I get too excited to try other things in the recipe. Her recipe called for chicken, cream of chicken soup, and mushrooms. With added salt and pepper to taste. Dump in the slow cooker and done! WOWza! Well, of course I complicated things but I think in a great way. My version is Portobella Mushroom Chicken Pasta.
For my Portobella Mushroom Chicken Pasta, I added a few more spices and some pasta at the end to make it a full meal. My kiddos all ate it up in a hurry. Even though they claim to not like mushrooms ha ha! Go figure. I also added arugula dressed with olive oil and a touch of balsamic as a base and to brighten the whole dish. Then to garnish some parmesan cheese and parsley because I need that fresh taste to add dimension to a dish.
Portobella Mushroom Chicken Pasta Recipe:
- 2 lbs Boneless Skinless Chicken Thighs
- 1 Pint of Mushrooms
- 1 Can of Cream of Mushroom Soup
- 2-1/2 Cups Chicken Broth
- 1 Tsp Thyme
- 1 Tsp Garlic Powder
- 16 Oz Rotini
- Salt & Pepper to Taste
- Parmesan & Parsley to garnish (optional)
- Add your chicken, sliced mushrooms, cream of mushroom soup, and chicken broth to your slow cooker.
- Add your thyme, garlic powder, salt, and pepper.
- Mix together well.
- Cook on high for 4 hours OR low for 6 hours.
- In the last 8 minutes of cooking add your rotini noodles and stir in.
- Watch to make sure you don't overcook your pasta. Keep it al dente!
- Once the pasta is cooked through dish up and garnish with parmesan and parsley.
To join next month’s challenge, click here to sign-up ⇒ February Pinterest Challenge
Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!