Chicken Mushroom Pasta
Ingredients
The pasta
The chicken
-
1
lb.
boneless, skinless chicken breast
-
1.5
tablespoons
all-purpose flour
-
1
tablespoon
garlic powder
-
1
teaspoon
dried thyme
-
1.5
teaspoons
salt
-
⅛
teaspoon
ground pepper
-
3
tablespoons
olive oil
The sauce
-
⅓
cup
dry white wine
-
½
medium
white onion, minced
-
12
oz.
mushrooms, any kind
-
5
cloves
garlic, peeled and minced
-
⅓
cup
julienned sun dried tomatoes in oil, drained
-
½
cup
starchy pasta water
-
1
cup
beef broth
-
1
tablespoon
tomato paste
-
⅓
cup
heavy cream
-
½
cup
grated Parmesan cheese, for garnish
-
1
sprig
fresh thyme leaves, for garnish
Instructions
- Boil salted water and cook the pasta until al dente, reserving 1.5 cups of starchy pasta water before draining.
- Pound the chicken to an even thickness and cut into strips, then coat with a dry rub made of flour, garlic powder, thyme, salt, and pepper.
- Heat olive oil in a skillet and sear the chicken until golden brown, then set aside.
- Deglaze the pan with white wine and sauté the onion until soft.
- Add mushrooms and sauté until browned, then add garlic and beef broth.
- Mix in sun dried tomatoes and starchy pasta water, whisking in the tomato paste and bringing to a gentle boil.
- Remove from heat and whisk in heavy cream, then return to heat and combine with chicken and pasta.
- Toss until well coated and serve with Parmesan and thyme.
Nutrition Facts (estimated)
Servings
4
Calories
513
Total fat
20g
Total carbohydrates
31g
Total protein
47g
Sodium
0mg
Cholesterol
0mg
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