Friday, 14 September 2012

Garlic Chive Sea Shells with Sauteed Mushrooms

My husband (TT) and I visited a local farmer's market over the weekend and picked up some flavor infused pasta from a local vendor. They had so many cool varieties that made your mouth water! We bought a few different kinds of fettuccine such as, garlic parsley, lemon pepper and spicy Thai. We also bought garlic chive sea shells which I made last night for dinner with sauteed mushrooms. It was fantastic! They sell such a wide assortment of pasta, sauces, fresh-frozen pastas and oils -it's amazing and a bit overwhelming because you want to buy them all! They sell their pasta creations online and can ship to you, they can be found at

When we picked up our pasta from them at the farmer's market, they include a recipe with each one. We thought that was a nice touch as the recipe highlights that specific pasta. I changed this recipe a bit for the garlic chive sea shells by incorporating sauteed chicken for added protein. It made it a more heartier meal. TT was out tractoring in the late afternoon so he was hungry and looking forward to this meal, which only takes about 30 minutes to make, ideal for a weeknight.

1lb. Garlic Chive Sea Shells (or any variety of sea shell shaped pasta)
2 chicken breasts, sliced into 1-inch small pieces 
1 tablespoon olive oil
2 tablespoons freshly chopped parsley 
Salt and pepper to taste
1lb. fresh mushrooms, sliced evenly
1/2 cup white wine
1/4 cup butter
1 cup heavy whipping cream
Grated Parmesan cheese for garnish 


Cook the chicken in 1 tablespoon olive oil until brown on each side (about 5 minutes) -set aside. You can prep your veggies while the chicken is browning. I bought pre-cut mushrooms and gave them a quick rinse. I then just needed to prep the parsley.

Saute mushrooms in melted butter until golden brown. 

Stir in wine, parsley, salt and pepper. Cook for 10 minutes on medium heat until almost all the liquid is absorbed. 

Add the heavy cream and cook until the mixture comes to a boil. This allows the sauce to thicken a bit before placing over the pasta. Serve over hot pasta with cheese on the side. 

You can serve with garlic bread or a soft warm dinner roll. TT likes texas toast, so I warmed a couple slices of those in the oven. Wala...dinner is served!

We are going back to the Puyallup fair this weekend, this time for a dose of comedy. I have been craving the fair scones and might just have to pick up a baker's dozen to take home with us! They are great warmed in the microwave with a cup of tea or coffee in the morning. 

Next Friday I am making something that screams, Fall, which is right around the corner! A bit on the healthy side and can be enjoyed as breakfast, for a brunch or as a snack! 

Check back! 



  1. Mmmmm looks so delicious! We will have to do a field trip to this market!! Good job on pictures Amy!

  2. Thanks! Let's check out the Redmond market...heard it's even larger then the Issaquah.

  3. I made the pasta and kids love it. Although I didn't add chicken as I have a roast spare rib and didn't use the sea cells too because I don't have it. I use the spaghetti and steal your cream sauce with saute mushroom ideas. Kids love it. Thanks for sharing the recipe.


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