Chicken with Lemon and Mushrooms
2 tbsp butter
2 skinless, boneless chicken breast halves, cut across into 8 1-inch wide strips
2 garlic cloves, crushed
8 oz. cremini mushrooms, sliced
1 tsp. fresh thyme leaves
2 tbsp lemon juice
salt, black pepper
1 lb. dried pasta
additional 2 tbsp butter to toss
Melt butter in a skillet over medium heat. Add chicken strips and cook, stirring frequently, until opaque, 4 minutes. Add garlic, mushrooms, and thyme. Cook, stirring frequently, until mushrooms are soft and chicken is cooked through, 4 minutes. Add lemon juice and salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to hot sauce with 2 tbsp additional butter. Toss well to coat.
Medium to large ribbons - fettuccine, tagliatelle, pappardelle
Make sauce up to 1 day in advance. Cover and refrigerate. Reheat gently, adding 2 tbsp water.
from the cookbook: Pasta by Eric Treuille & Anna Del Conte 150 recipes isbn:9780756618902
This post is linked to Weekend Cooking over at Beth Fish Reads. Stop over and see what everyone else is cooking this week!