Sauteed Chicken with Garlicky Pasta

By Karmagoddess

Ingredients

• 2 * 2 teaspoons chopped fresh thyme
• 3/4 * 3/4 teaspoon salt
• 1/4 * 1/4 teaspoon freshly ground pepper
• 4 * 4 boneless, skinless chicken breast halves (1 lb. total)
• 1/4 * 1/4 cup olive oil
• 1 * 1 pound angel-hair pasta
• 1/2 * 1/2 pound mushrooms, thinly sliced
• 1 * 1 large red onion, sliced
• 3 * 3 large garlic cloves, minced
• 1 * 1 can (14-1/2 oz.) chicken broth
• 1 * 1 tablespoon flour
• 1 * 1 teaspoon Dijon mustard
• 6 * 6 plum tomatoes, thinly sliced
• 1/4 * 1/4 cup chopped, fresh flat-leaf parsley

Details

Adapted from lhj.com

Preparation

Step 1

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.