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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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