Chicken And Mushroom Pasta Recipe

Inspired by Mothers Restaurant

Time30m

Serves4

Tossed with a marchan de vin.

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Ingredients

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Main Ingredients

10.6 oz (300 grams) Pasta

14 1/8 oz (400 grams) Chicken breast

7.05 oz (200 grams) Mushrooms

3 cloves Garlic

2 tablespoons olive oil

1.06 cup (250 ml) Chicken broth

0.42 cup (100 ml) Marchand de Vin

1 3/4 oz (50 grams) Parmesan cheese

to taste Celtic sea salt

to taste black pepper

2 tablespoons Fresh parsley

Method

Cooking Instructions

Cook the Pasta

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Chicken

Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and let rest before slicing.

Sauté the Mushrooms

In the same skillet, add minced garlic and sliced mushrooms. Sauté until mushrooms are tender and browned, about 5 minutes.

Combine Ingredients

Add the chicken broth and marchand de vin to the skillet. Bring to a simmer and let reduce for about 3-4 minutes.

Toss Pasta

Add the cooked pasta and sliced chicken to the skillet. Toss everything together to combine. Adjust seasoning with salt and pepper as needed.

Serve

Serve the pasta hot, garnished with freshly grated Parmesan cheese and chopped parsley.