Sauteed Chicken With Garlicky Pasta

Serves 6
Recipe By: Sydne

2 teaspoons chopped fresh thyme
3/4 teaspoons salt
1/4 teaspoons freshly ground pepper
4 Chicken breast -- boneless & skinless
1/4 cup olive oil
1 pounds angel-hair pasta
1/2 pounds mushrooms -- thinly sliced
1 large red onion -- sliced
3 large garlic cloves -- minced
1 can chicken broth -- (14-1/2 oz.)
1 tablespoons flour
1 teaspoons Dijon mustard
6 plum tomatoes -- thinly sliced
1/4 cup Parsley -- flat leaf chopped


Combine 1 tsp thyme, 1/4 tsp salt and 1/8 tsp pepper in a cup. Sprinkle
over both sides of each chicken breast. Heat 1 T oil in a large skillet
over medium-high heat. Add chicken to skillet and cook until golden and
cooked through, turning once, about 7 minutes. Transfer to a platter and
cover. Cook pasta according to package directions. Meanwhile, heat 1 T in
oil same skillet over medium-high heat. Stir in mushrooms and onion and
cook, stirring occasionally until onion is translucent, about 7 minutes.
Stir in garlic and cook 1 minute more. Transfer to a large bowl. Whisk
together broth, flour, and mustard, then add to skillet and bring to a
simmer, about 1 minute. Stir in tomatoes, parsley, and remaining thyme and
cook 1 minute more. Transfer drained pasta to a large serving bowl and
toss with remaining oil, salt, and pepper, then stir in mushroom mixture
and hot broth mixture. Serve with chicken. 4 to 6 servings.

Exported from A Cook's Books -- Recipe management for Macintosh


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/