Roasted Mushroom Pasta

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 683kcal

Ingredients

  • 6 ounces Fettuccine pasta or pasta of your choice
  • 3/4 lb Chicken breast boneless skinless butterflied
  • 2 tbsp Extra-virgin olive oil
  • 2 cups Mushrooms quartered
  • 2 tbsp Shallot diced
  • 2 cloves Garlic minced
  • 1.5 cups Chicken broth
  • 2 sprigs Fresh thyme plus more for garnish
  • 1/2 cup Heavy cream
  • 2 tbsp Butter
  • 4 slices Crusty bread
  • 2 tsp Parmesan cheese grated
US Customary - Metric

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  • Lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to cut them (carefully) in half. Season both sides with salt and pepper.
  • Heat a small amount of oil - just enough to coat the bottom of a skillet or non-stick pan over medium heat. Brown the chicken on both sides until golden brown then remove and set aside.
  • Add the remaining oil to the pan along with the mushrooms, shallots, and garlic. Sauté until the mushrooms start to soften (about 3-4 minutes).
  • Stir in the broth and thyme. Bring to a simmer; stirring occasionally for about 6-8 minutes. Return the chicken to the pan and add in the heavy cream and butter, simmer until the sauce reduces and starts to become thick and creamy.
  • Toss in the pasta; adjust the seasoning with salt and pepper to taste. Serve with bread. Garnish with parmesan and thyme.

Nutrition

Calories: 683kcal | Carbohydrates: 71g | Protein: 35g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 146mg | Sodium: 831mg | Potassium: 763mg | Fiber: 4g | Sugar: 4g | Vitamin A: 688IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 4mg

Roasted Mushroom Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 683 kcal

Ingredients
 
 

  • 6 ounces Fettuccine pasta or pasta of your choice
  • 3/4 lb Chicken breast boneless skinless butterflied
  • 2 tbsp Extra-virgin olive oil
  • 2 cups Mushrooms quartered
  • 2 tbsp Shallot diced
  • 2 cloves Garlic minced
  • 1.5 cups Chicken broth
  • 2 sprigs Fresh thyme plus more for garnish
  • 1/2 cup Heavy cream
  • 2 tbsp Butter
  • 4 slices Crusty bread
  • 2 tsp Parmesan cheese grated

Instructions
 

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  • Lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to cut them (carefully) in half. Season both sides with salt and pepper.
  • Heat a small amount of oil - just enough to coat the bottom of a skillet or non-stick pan over medium heat. Brown the chicken on both sides until golden brown then remove and set aside.
  • Add the remaining oil to the pan along with the mushrooms, shallots, and garlic. Sauté until the mushrooms start to soften (about 3-4 minutes).
  • Stir in the broth and thyme. Bring to a simmer; stirring occasionally for about 6-8 minutes. Return the chicken to the pan and add in the heavy cream and butter, simmer until the sauce reduces and starts to become thick and creamy.
  • Toss in the pasta; adjust the seasoning with salt and pepper to taste. Serve with bread. Garnish with parmesan and thyme.

Nutrition

Calories: 683kcalCarbohydrates: 71gProtein: 35gFat: 29gSaturated Fat: 13gCholesterol: 146mgSodium: 831mgPotassium: 763mgFiber: 4gSugar: 4gVitamin A: 688IUVitamin C: 10mgCalcium: 81mgIron: 4mg
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