One Pan Creamy Chicken Mushroom Pasta
You'll Need:
3 cups boneless skinless chicken breast, diced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 shallot, fined diced
1 1/4 cup marsala wine
4 cups chicken stock
1 cup milk
1 lb dried linguine
1/2 teaspoon fresh chopped thyme
1 1/2 cup fresh chopped spinach
2 tablespoons heavy cream
Salt and pepper to taste
Handful of freshly grated mozzarella and parmesan (optional)
Season:
Diced chicken breast with dried herbs and olive oil
Stir well with hands, rubbing seasoning liberally into chicken
Heat:
LARGE, deep braising pan over medium heat
Sear:
Chicken in pan, ensuring even browning and that chicken is cooked through
Remove:
Chicken from pan when juices run clear
Set aside
Melt:
Butter in pan
Toss in mushrooms, garlic and shallot
Cook until mushrooms are very tender, about 6 minutes
Remove:
Mushrooms, garlic and shallot from pan and set aside with chicken
Deglaze:
Pan with marsala wine
Bring to simmer and allow to reduce by half by simmering for about 8-9 minutes
Stir occasionally
Slowly:
Pour in chicken stock, stir well
Pour in milk, stir well
Bring to a simmer
Add:
Linguine, stir
Cover:
Cook for 10 minutes over medium heat, stirring every couple minutes
Toss:
Fresh thyme and spinach in the pan
Stir in heavy cream
Salt and pepper to taste
Stir:
Pasta well, ensure desired creaminess
If too dry, slowly add milk 1 tablespoon at a time, and stir
(Optional) Add:
A handful (about 1/4 cup each) fresh grated mozzarella and parmesan
Stir well