Recipesbyclare: Flavorful Braised Beef, Non-Alcoholic Twist

Recipesbyclare.com is thrilled to bring you a culinary journey that promises to delight your senses and warm your soul. Have you ever yearned for a dish that perfectly balances vibrant flavors with comforting familiarity, something that feels both elegant enough for guests and simple enough for a weeknight? Today, we’re diving deep into a recipe that embodies just that: our succulent Slow-Cooked Balsamic Pot Roast. This isn’t just a meal; it’s an experience, rooted deeply in the tradition of bringing families together around a table laden with love. Historically, slow-cooked dishes were born out of necessity and ingenuity, transforming humble ingredients into feasts, a testament to the enduring power of good food to nourish body and spirit.

People adore this dish not only for its melt-in-your-mouth tenderness and the rich, complex gravy but also for the incredible convenience of letting the oven do most of the work. The tantalizing aroma that fills your home as it simmers is merely a prelude to the unforgettable flavors awaiting you. Here at Recipesbyclare.com, we believe every meal should tell a story, and this one is a delicious epic waiting to unfold in your kitchen.

this Recipe

Ingredients:

• For the Creamy Chicken and Mushroom Base:
  • 500g (approximately 1.1 lbs) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) pieces. I find thighs offer a bit more flavor and tenderness, but breasts work beautifully too!
  • 250g (approximately 8.8 oz) cremini (baby bella) mushrooms, thinly sliced. White button mushrooms are also perfectly fine if those are what you have on hand.
  • 1 medium yellow onion, very finely diced. The goal is for it to melt into the sauce, adding a wonderful depth of flavor without being overtly chunky.
  • 4 cloves garlic, minced. Fresh garlic is key here for that pungent, aromatic kick.
  • 2 tablespoons olive oil, for sautéing.
  • Salt and freshly ground black pepper, to taste.
• For the Pasta:
  • 400g (approximately 14 oz) short-cut pasta such as penne, rigatoni, ziti, or fusilli. I personally love how the ridges of penne hold onto the creamy sauce.
  • Water and a generous pinch of salt for cooking the pasta.
• For the Rich Cheese Sauce:
  • 3 tablespoons unsalted butter.
  • 3 tablespoons all-purpose flour. This is our secret to a beautifully thickened sauce!
  • 500ml (2 cups) low-sodium chicken broth. Using low-sodium allows us to control the seasoning precisely.
  • 500ml (2 cups) full-fat milk. Whole milk gives the best creamy texture, but 2% can work in a pinch. For an even more luxurious sauce, consider using half-and-half.
  • 120ml (½ cup) heavy cream. This truly takes the creaminess to the next level.
  • 100g (about 1 cup) freshly grated Parmesan cheese. Please, try to grate your own; the pre-grated varieties often contain anti-caking agents that can make your sauce gritty.
  • 150g (about 1.5 cups) shredded sharp cheddar cheese. A blend of cheddar and mozzarella or Gruyère would also be fantastic here.
  • 1 teaspoon dried Italian seasoning or dried thyme.
  • A pinch of nutmeg (optional, but it really enhances creamy sauces).
  • Salt and freshly ground black pepper, to taste. Remember to taste as you go!
• Optional Add-ins & Garnish:
  • 100g (approximately 3.5 oz) fresh baby spinach. Stirred in at the end, it adds a lovely pop of color and extra nutrients.
  • Extra grated Parmesan cheese for topping.
  • 2 tablespoons fresh parsley, chopped, for garnish.

Phase 1: Preparation and Preheating

1. Gather and Prepare Your Ingredients: Before we even think about turning on the stove, it’s a good habit to get everything ready. Dice your onion finely. Mince your garlic. Slice your mushrooms. Cut your chicken into even, bite-sized pieces so it cooks uniformly. Grate your cheeses. Having everything prepped makes the cooking process much smoother and more enjoyable. Trust me, you don’t want to be scrambling for ingredients mid-sauce creation!
2. Preheat Your Oven: Adjust an oven rack to the middle position and preheat your oven to 190°C (375°F). This way, it’s nice and hot when our pasta bake is ready to go in. Also, lightly grease a 9×13 inch (or similar sized) baking dish with a little olive oil or cooking spray.

Phase 2: Cooking the Chicken and Sautéing Aromatics

3. Brown the Chicken: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches to ensure proper browning. Season the chicken generously with salt and pepper. Cook for about 3-5 minutes per side, until deeply golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. It doesn’t need to be perfectly cooked through at this stage, as it will finish cooking in the oven, but we want that beautiful caramelized exterior for flavor.
4. Sauté the Mushrooms: Add the remaining 1 tablespoon of olive oil to the same skillet, reducing the heat to medium if necessary. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their liquid and become tender and golden brown. Don’t rush this step; properly browned mushrooms add a wonderful umami depth. Once cooked, remove the mushrooms from the skillet and add them to the plate with the cooked chicken.
5. Soften the Onion and Garlic: In the same skillet, with any residual oil and flavorful browned bits (fond) remaining, add the finely diced onion. Sauté over medium heat for 5-7 minutes, stirring frequently, until the onion is soft and translucent. If the pan seems a bit dry, you can add a tiny splash more olive oil. Once the onion is soft, add the minced garlic and cook for just 1 minute more until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter.

Phase 3: Crafting the Velvety Cheese Sauce

6. Make a Roux (The Thickening Agent): Now it’s time to build our incredibly creamy sauce! Add the 3 tablespoons of unsalted butter to the skillet with the softened onions and garlic. Let the butter melt completely. Once melted, sprinkle in the 3 tablespoons of all-purpose flour. Stir constantly with a whisk or wooden spoon for 1-2 minutes, creating a smooth paste known as a roux. This step cooks out the raw flour taste and is crucial for a lump-free sauce. The roux should be a pale blonde color.
7. Gradually Add Liquids: Slowly, and I mean slowly, whisk in the chicken broth, then the milk, and finally the heavy cream. Pour in just a small amount of liquid at a time, whisking vigorously after each addition to fully incorporate it into the roux and prevent lumps. This process takes a few minutes, but it’s worth the effort for a perfectly smooth sauce. If you add all the liquid at once, you’re much more likely to end up with a lumpy sauce, which nobody wants!
8. Simmer and Thicken: Bring the sauce to a gentle simmer over medium heat, continuing to whisk occasionally. As it simmers, it will begin to thicken beautifully. This usually takes about 5-8 minutes. The sauce should coat the back of a spoon.
9. Stir in the Cheeses and Seasonings: Once the sauce has thickened, remove the skillet from the heat. Stir in the freshly grated Parmesan cheese and about two-thirds of the shredded cheddar cheese (reserve the remaining cheddar for the topping). Stir until the cheeses are completely melted and the sauce is smooth and luxurious. Add the dried Italian seasoning (or thyme) and the pinch of nutmeg (if using). Taste the sauce and season generously with salt and freshly ground black pepper. Remember, this sauce needs to be well-seasoned, as it will be coating all the other ingredients. It’s important to season judiciously here, as bland sauce means bland pasta bake.
10. Add Optional Spinach: If you’re using fresh baby spinach, now is the time to add it. Stir the spinach into the hot sauce until it wilts, which should only take a minute or two. The residual heat from the sauce will be more than enough to cook it down.

Phase 4: Cooking the Pasta

11. Cook the Pasta Al Dente: While your sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add your chosen short-cut pasta and cook according to package directions, but aim for about 2 minutes less than the recommended cooking time. We want the pasta to be al dente, or even slightly undercooked, as it will continue to cook and absorb flavors in the oven. Drain the pasta well, but do not rinse it; the starch on the pasta helps the sauce adhere better.

Phase 5: Assembling the Bake

12. Combine Everything: Add the cooked chicken and sautéed mushrooms back into the skillet with the creamy cheese sauce. Add the drained, al dente pasta. Gently stir everything together until all the pasta, chicken, and mushrooms are thoroughly coated in the rich, cheesy sauce. Ensure an even distribution of all components. This is where the magic really starts to happen!
13. Transfer to Baking Dish: Pour the entire mixture into your prepared 9×13 inch baking dish. Spread it out evenly.
14. Top with Cheese: Sprinkle the remaining shredded cheddar cheese (and any extra Parmesan you desire!) evenly over the top of the pasta mixture. This will create a beautiful golden-brown crust.

Phase 6: Baking to Golden Perfection & Serving

15. Bake Until Bubbly and Golden: Carefully transfer the baking dish to your preheated oven. Bake for 25-30 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted, golden brown, and slightly crisp in spots. Keep an eye on it to ensure the cheese doesn’t burn. If it starts to brown too quickly, you can loosely tent it with aluminum foil.
16. Rest and Garnish: Once out of the oven, let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to set slightly, preventing it from being too runny when you scoop it out, and makes for easier serving. Garnish with fresh chopped parsley, if desired, for a final flourish of color and freshness.
17. Serve and Enjoy: Serve hot with a simple green salad or some crusty bread to soak up all that incredible sauce. This creamy chicken and mushroom pasta bake is perfect for a comforting family dinner or a cozy meal with friends. It also makes for fantastic leftovers!

Chef’s Notes and Variations:

This recipe is wonderfully adaptable, making it a fantastic canvas for your culinary creativity. If you’re looking to add more vegetables, consider stirring in some steamed broccoli florets or frozen peas during the assembly stage for extra color and nutrition. For a touch of heat, a pinch of red pepper flakes can be added to the sauce along with the Italian seasoning. You could also swap out the chicken for cooked sausage, ground beef, or even make it vegetarian by omitting the chicken and adding extra mushrooms or some roasted bell peppers.

Make-Ahead Tip: This creamy chicken and mushroom pasta bake is an excellent make-ahead dish! You can assemble the entire bake (steps 1 through 14) up to 24 hours in advance. Cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to bake, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature. You might need to add an extra 10-15 minutes to the baking time if it’s going into the oven directly from the refrigerator. If you prefer, you can bake it ahead, let it cool completely, cover, and refrigerate for up to 3 days. Reheat individual portions in the microwave or cover the whole dish with foil and reheat in a 160°C (325°F) oven until warmed through, removing the foil for the last few minutes to re-crisp the cheese.

Freezing Instructions: If you’re planning for longer-term storage, this pasta bake freezes beautifully. Assemble the bake as directed but do not bake it. Cover it tightly with a double layer of aluminum foil (or transfer to a freezer-safe container) and freeze for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight. Bake as directed, adding extra baking time as needed, usually an additional 20-30 minutes, until bubbly and heated through. You can also bake it from frozen, which will require a significantly longer baking time (likely 60-90 minutes, covered for the first hour), but make sure the internal temperature reaches a safe level.

Remember, the key to a truly successful dish is tasting and adjusting as you go. Don’t be afraid to season the chicken, the mushrooms, and especially the sauce. A well-seasoned sauce is the heart of any great pasta bake. Enjoy creating this comforting and utterly delicious meal!

Conclusion:

So, there you have it – my absolute favorite recipe for a Hearty Tuscan White Bean Soup. I truly believe this isn’t just another soup; it’s a bowl of pure comfort, warmth, and vibrant flavors that will instantly transport you to a cozy Italian kitchen. What makes this recipe an undeniable must-try is its incredible depth of flavor, achieved through simple, wholesome ingredients and a touch of patience. We’re talking about rich, aromatic vegetables slowly simmered with robust herbs, tender cannellini beans, and a delicate hint of acidity that brightens every single spoonful. It’s incredibly satisfying, yet surprisingly light, making it perfect for any time of year. More than just a meal, it’s an experience – a dish that nourishes not just the body, but the soul. Imagine a chilly evening, a steaming bowl of this exquisite soup, and the comforting aroma filling your home. It’s hearty enough to be a stand-alone main course, yet elegant enough to impress guests at a dinner party. Trust me, once you taste the harmonious blend of earthy beans, sweet tomatoes, fragrant garlic, and fresh rosemary, you’ll understand why this recipe holds such a special place in my heart and on my table.

Now, let’s talk about making this soup your own and enjoying it in a myriad of ways. While it’s absolutely perfect on its own, I love to serve it with a crusty slice of artisanal bread, perhaps a ciabatta or a sourdough, ideal for soaking up every last drop of that flavorful broth. A drizzle of high-quality extra virgin olive oil just before serving can elevate the flavors even further, adding a beautiful richness and a silky mouthfeel. For a touch of freshness, a sprinkle of freshly grated Parmesan cheese or a dollop of basil pesto can truly work wonders, introducing new layers of taste and texture. If you’re looking to make it even more substantial, consider adding some cooked Italian sausage, shredded chicken, or even some small pasta like ditalini during the last few minutes of cooking. Vegetarians can easily boost the protein content with extra beans or a handful of fresh spinach wilted into the hot soup. For a vegan option, simply omit any cheese or dairy, and you’ll still have an incredibly flavorful and satisfying meal. This soup also freezes beautifully, making it an ideal candidate for meal prep. I often make a large batch, portion it out, and freeze it for those busy weeknights when I need a quick, healthy, and utterly delicious dinner without any fuss. Just thaw, reheat gently, and enjoy. You can also experiment with different herbs – thyme or oregano would also be fantastic additions, complementing the existing flavors beautifully. Don’t be afraid to customize it to your liking!

An Invitation to Culinary Delight

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather these wonderful ingredients, and create this Hearty Tuscan White Bean Soup in your own kitchen. I promise you, the effort is minimal, and the rewards are immense. There’s something truly magical about the process of cooking from scratch, and this recipe, in particular, offers such a comforting and rewarding experience. Once you’ve savored every spoonful, I would be absolutely thrilled to hear about your culinary adventure! Did you add your own unique twist? What did you serve it with? How did it make you feel? Your feedback and experiences are incredibly valuable to me and to the wonderful community we’re building here. Please don’t hesitate to share your thoughts, your photos, and your triumphs. You can drop a comment below, or better yet, share your creations on social media and tag me! I genuinely love seeing how you bring my recipes to life. And for more delicious, comforting, and approachable recipes that will inspire your everyday cooking, remember to always keep an eye on Recipesbyclare.com. I’m constantly experimenting and sharing new culinary delights, and I can’t wait to share them with you. This soup isn’t just a recipe; it’s an invitation to savor, to share, and to fall in love with homemade goodness all over again. Happy cooking, my friends!

Creamy Chicken and Mushroom Pasta Bake

A comforting and flavorful creamy chicken and mushroom pasta bake, perfect for family dinners. Features tender chicken, sautéed mushrooms, and al dente pasta smothered in a rich Parmesan and cheddar cheese sauce, baked to golden perfection.

Prep Time
25 Minutes

Cook Time
70 Minutes

Total Time
95 Minutes

Servings
6 servings

Ingredients

• 500g (1.1 lbs) boneless, skinless chicken breasts or thighs, 1-inch pieces
• 250g (8.8 oz) cremini (baby bella) mushrooms, thinly sliced
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 400g (14 oz) short-cut pasta (e.g., penne, rigatoni, ziti, fusilli)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 500ml (2 cups) low-sodium chicken broth
• 500ml (2 cups) full-fat milk
• 120ml (½ cup) heavy cream
• 100g (1 cup) freshly grated Parmesan cheese
• 150g (1.5 cups) shredded sharp cheddar cheese
• 1 teaspoon dried Italian seasoning or dried thyme
• Pinch of nutmeg (optional)
• 100g (3.5 oz) fresh baby spinach (optional)
• 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

1. Step 1
   Preheat oven to 190°C (375°F). Lightly grease a 9×13 inch baking dish. Gather and prepare all ingredients: dice onion, mince garlic, slice mushrooms, cut chicken, grate cheeses.
2. Step 2
   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown chicken in batches if needed, seasoning with salt/pepper, 3-5 mins per side until golden. Remove chicken and set aside. Add remaining 1 tbsp olive oil to the skillet, sauté sliced mushrooms 5-7 mins until tender and golden. Remove and add to chicken.
3. Step 3
   In the same skillet, sauté finely diced onion 5-7 mins until soft and translucent. Add minced garlic, cook for 1 minute until fragrant, being careful not to burn it.
4. Step 4
   Add 3 tbsp unsalted butter to the skillet, melt. Sprinkle in 3 tbsp all-purpose flour, stirring constantly for 1-2 mins to create a pale blonde roux. Slowly whisk in chicken broth, then milk, then heavy cream, a small amount at a time, whisking vigorously after each addition to prevent lumps. Bring sauce to a gentle simmer, whisking occasionally, 5-8 mins until it thickens and coats the back of a spoon.
5. Step 5
   Remove skillet from heat. Stir in Parmesan and two-thirds of the shredded cheddar cheese until completely melted and smooth. Add Italian seasoning (or thyme) and nutmeg (if using). Taste and season generously with salt and pepper. If using, stir in fresh baby spinach until wilted.
6. Step 6
   While sauce is simmering, cook 400g short-cut pasta in generously salted boiling water for about 2 minutes less than package directions (al dente). Drain well; do not rinse.
7. Step 7
   Return cooked chicken and sautéed mushrooms to the skillet with the creamy cheese sauce. Add the drained, al dente pasta. Gently stir everything together until all components are thoroughly coated. Pour the mixture into the prepared 9×13 inch baking dish, spreading evenly. Sprinkle the remaining shredded cheddar cheese over the top.
8. Step 8
   Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese topping is melted, golden brown, and slightly crisp. Let the pasta bake rest for 5-10 minutes before serving. Garnish with fresh chopped parsley (if desired) and serve hot.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.