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Sauteed Chicken with Garlicky Pasta

Makes: 4  to 6  servings Prep 20 mins Start to Finish 20 mins

Ingredients

  • 2 teaspoons  chopped fresh thyme
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 4 boneless, skinless chicken breast halves (1 lb. total)
  • 1/4 cup  olive oil
  • 1 pound  angel-hair pasta
  • 1/2 pound  mushrooms, thinly sliced
  • 1 large red onion, sliced
  • 3 large garlic cloves, minced
  • 1 14 1/2ounce can chicken broth
  • 1 tablespoon  flour
  • 1 teaspoon  Dijon mustard
  • 6 plum tomatoes, thinly sliced
  • 1/4 cup  chopped, fresh flat-leaf parsley

Directions

1. Combine 1 teaspoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper in a cup. Sprinkle over both sides of each chicken breast. Heat 1 tablespoon 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.

2. Cook pasta according to package directions. Meanwhile, heat 1 tablespoon 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.

3. 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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)595,
  • Fat, total(g)15,
  • chol.(mg)53,
  • sat. fat(g)2,
  • carb.(g)79,
  • fiber(g)4,
  • pro.(g)36,
  • sodium(mg)790,
  • Percent Daily Values are based on a 2,000 calorie diet