Creamy Chicken and Mushroom Pasta Skillet
Source: adapted from eatliverun.com
8 oz pasta
1 lb boneless, skinless chicken breast, cut in thin strips
1 shallot, minced
1 clove garlic, minced
1 T oil
20 oz sliced mushrooms
1/2 cup chicken broth
1 T flour
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Parmesan cheese (or to taste)
Heat the oil in a large skillet over high heat. Add the chicken and cook for a few minutes until almost done. Remove chicken to a plate and add a little more oil in your pan. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy—about five minutes.
Whisk flour into broth until smooth, add to mushrooms along with cream. Cook until thickened. Return chicken to pan, cook until warmed.
Meanwhile, cook the pasta in boiling salted water. Drain and add pasta to the sauce. Add the salt, pepper and parmesan cheese.
3 servings