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:

  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.
  2. 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.
  3. 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:

Quickview
462 Calories
36g Protein
5g Total Fat
63g Carbs
22% Health Score
Limit These
Calories
462k
23%

Fat
5g
9%

  Saturated Fat
1g
7%

Carbohydrates
63g
21%

  Sugar
4g
5%

Cholesterol
73mg
25%

Sodium
527mg
23%

Get Enough Of These
Protein
36g
72%

Selenium
89µg
128%

Vitamin B3
14mg
75%

Vitamin B6
1mg
50%

Phosphorus
423mg
42%

Manganese
0.84mg
42%

Vitamin B5
2mg
25%

Vitamin B2
0.38mg
23%

Potassium
741mg
21%

Copper
0.39mg
20%

Magnesium
76mg
19%

Vitamin B1
0.23mg
15%

Zinc
2mg
13%

Fiber
3g
12%

Iron
2mg
11%

Folate
34µg
9%

Vitamin B12
0.26µg
4%

Vitamin E
0.53mg
4%

Calcium
30mg
3%

Vitamin C
2mg
3%

Vitamin K
1µg
1%

Vitamin D
0.19µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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