Dairy free
Pasta with chicken and mushrooms
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
63.75 ml
bay leaves
1
skinless boneless chicken breast halves
6
chicken broth
470 ml
flour
31.25 g
linguine
453.59 g
mushroom
226.8 g
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.
Nutrition:
471 kcal
Carbs
65 g
Fat
5 g
Protein
37 g
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