Chicken & Mushroom Linguine
Servings: 4
Total Time: 30 minutes
Ingredients
8 oz linguine pasta
1 lb boneless skinless chicken breast cut into bite size pieces
6 oz cremini mushrooms, sliced
6 oz white mushrooms, sliced
4 cloves garlic, minced
2 TBSP olive oil
1/2 cup chicken broth
1/4 cup white wine
1/2 tsp dry basil
1 tsp dry oregano
1/4 cup fresh grated parmesan cheese
salt & pepper
Directions
1. Cook the linguine according to package directions. Drain and set aside.
2. Liberally season the chicken pieces with salt and pepper. Heat 1 TBSP of the oil in a dutch oven over medium-high heat. Cook the chicken pieces until no longer pink, about 5 to 7 minutes. Remove chicken and set aside.
3. Add the remaining 1 TBSP of oil to the dutch oven and cook the mushrooms until browned, about 5 to 7 minutes. Stir in the garlic and cook 30 seconds or until the garlic becomes fragrant.
4. Add the broth and wine while scraping the bottom of the pan to release any stuck on bits. Cook for about 2 minutes or until liquid is reduced by about half.
5. Turn off the heat and add the cooked pasta, chicken, basil, oregano and toss to coat. Add salt and pepper to taste. Serve topped with parmesan cheese.
2. Liberally season the chicken pieces with salt and pepper. Heat 1 TBSP of the oil in a dutch oven over medium-high heat. Cook the chicken pieces until no longer pink, about 5 to 7 minutes. Remove chicken and set aside.
3. Add the remaining 1 TBSP of oil to the dutch oven and cook the mushrooms until browned, about 5 to 7 minutes. Stir in the garlic and cook 30 seconds or until the garlic becomes fragrant.
4. Add the broth and wine while scraping the bottom of the pan to release any stuck on bits. Cook for about 2 minutes or until liquid is reduced by about half.
5. Turn off the heat and add the cooked pasta, chicken, basil, oregano and toss to coat. Add salt and pepper to taste. Serve topped with parmesan cheese.
