Sauteed Chicken with Garlicky Pasta



Ingredients

2 teaspoons chopped fresh thyme

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 boneless, skinless chicken breast halves (1 lb. total)

1/4 cup olive oil

1 pound angel-hair pasta

1/2 pound mushrooms, thinly sliced

1 large red onion, sliced

3 large garlic cloves, minced

1 can (14-1/2 oz.) chicken broth

1 tablespoon flour

1 teaspoon Dijon mustard

6 plum tomatoes, thinly sliced

1/4 cup chopped, fresh flat-leaf parsley



Directions

1. Combine 1 teaspoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper

in a cup. Sprinkle over both sides of each chicken breast. Heat 1

tablespoon oil in a large skillet over medium-high heat. Add chicken

to

skillet and cook until golden and cooked through, turning once, about

7

minutes. Transfer to a platter and cover.



2. Cook pasta according to package directions. Meanwhile, heat 1

tablespoon oil same skillet over medium-high heat. Stir in mushrooms

and

onion and cook, stirring occasionally until onion is translucent,

about

7 minutes. Stir in garlic and cook 1 minute more. Transfer to a large

bowl. Whisk together broth, flour, and mustard, then add to skillet

and

bring to a simmer, about 1 minute. Stir in tomatoes, parsley, and

remaining thyme and cook 1 minute more.



3. Transfer drained pasta to a large serving bowl and toss with

remaining oil, salt, and pepper, then stir in mushroom mixture and hot

broth mixture. Serve with chicken. Makes 4 to 6 servings.





Nutritional facts per serving

calories: 595, total fat: 14.5g, saturated fat: 2g, cholesterol: 53mg,

sodium: 790mg, carbohydrate: 79g, fiber: 4g, protein: 36g

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