Dairy free

Pasta with chicken and mushrooms

Name: Pasta with chicken and mushrooms
Total time: 45 min
Yield: 6 servings
Ingredients: 0.25 cup balsamic vinegar; 1 bay leaves; 6 skinless boneless chicken breast halves; 2 cups chicken broth; 0.25 cup flour; 1 pound linguine; 0.5 pound mushroom; 2 tsps olive oil; 0.5 tsps black pepper; 0.25 tsps salt; 0.25 tsps fresh thyme leaves

A delicious pasta dish with chicken and mushrooms, perfect for a hearty meal. This recipe is dairy-free and serves 6 people. It is a great source of protein and vitamins. Ideal for a family dinner or gathering.

Ingredients

balsamic vinegar

0.25 cup

bay leaves

skinless boneless chicken breast halves

chicken broth

2 cups

flour

0.25 cup

linguine

1 pound

mushroom

0.5 pound

olive oil

2 tsps

black pepper

0.5 tsps

salt

0.25 tsps

fresh thyme leaves

0.25 tsps

Method

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.
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.
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.