Pasta With Chicken and Mushrooms
If you have approximately 45 minutes to spend in the kitchen, Pasta With Chicken and Mushrooms might be an amazing dairy free recipe to try. One portion of this dish contains roughly 36g of protein, 6g of fat, and a total of 463 calories. For $1.75 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. 2 people found this recipe to be scrumptious and satisfying. It works well as a rather cheap main course. A mixture of thyme, salt, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 70%. Pasta With Chicken and Mushrooms, Penne Pasta With Chicken And Mushrooms, and Chicken Piccata with Pasta & Mushrooms are very similar to this recipe.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/4 cup Balsamic Vinegar
1 bay leaf
6 Chicken Breast Halves, skinned & boned
2 cups chicken broth
1/4 cup flour
1 pound Linguini, uncooked
1/2 pound mushrooms, sliced
2 teaspoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon Thyme
Equipment:
pot
frying pan
aluminum foil
Cooking instruction summary:
- Bring 6 quarts of salted water to a rolling boil in a large pot. Season the flour with salt and pepper. Dredge the chicken in the seasoned flour.
- Shake off any excess. Heat the oil in a large, heavy non-stick skillet over high heat. Brown the chicken on one side (about 3 minutes). Add the garlic. Turn the chicken. Scatter the mushrooms over the chicken. Cook for 3 minutes, shaking the skillet to distribute the mushrooms. Add the vinegar, broth, bay leaves, and thyme. Cover the skillet lightly. Cook, over medium heat for 10 minutes, turning the chicken once. Uncover.
- Transfer the chicken to a warm plate. Cover with foil. Continue cooking the mushrooms for another 7 minutes. Cook the pasta, stirring frequently, in the boiling salted water until al dente.Drain. Place on a warm serving plate. Arrange the chicken pieces over the pasta. Remove the bay leaf from the sauce. Pour the mushroom sauce over the chicken and pasta. Serve.
Step by step:
1. Bring 6 quarts of salted water to a rolling boil in a large pot. Season the flour with salt and pepper. Dredge the chicken in the seasoned flour.Shake off any excess.
2. Heat the oil in a large, heavy non-stick skillet over high heat. Brown the chicken on one side (about 3 minutes).
3. Add the garlic. Turn the chicken. Scatter the mushrooms over the chicken. Cook for 3 minutes, shaking the skillet to distribute the mushrooms.
4. Add the vinegar, broth, bay leaves, and thyme. Cover the skillet lightly. Cook, over medium heat for 10 minutes, turning the chicken once. Uncover.
5. Transfer the chicken to a warm plate. Cover with foil. Continue cooking the mushrooms for another 7 minutes. Cook the pasta, stirring frequently, in the boiling salted water until al dente.
6. Drain.
7. Place on a warm serving plate. Arrange the chicken pieces over the pasta.
8. Remove the bay leaf from the sauce.
9. Pour the mushroom sauce over the chicken and pasta.
10. Serve.
Nutrition Information:
covered percent of daily need
