Mushroom and Chicken Pasta (quick & easy)
This delicious mushroom and chicken pasta is a creamy, savory, saucy dish that's so easy to put together and perfect for any busy weeknight or weekend dinner!
Servings: 4 servings
- 1 pound chicken breast, skinless, boneless, split lengthwise (about 2 breasts)
- 2 Tbsp flour, all purpose
- 1 Tbsp oil
- 2 Tbsp butter
- 2 Tbsp garlic, minced
- 3 mushrooms, white or cremini, medium sized, sliced
- 1 large carrot, sliced
- ¾ cup cream
- 2 tsp basil, dry
- ½ tsp salt, more to taste
- ½ tsp black pepper, more to taste
- 1-½ cup chicken broth or stock
- ¼ cup lemon juice or juice from one lemon
Heat heavy skillet or Dutch oven to medium-high heat (7-8) for 5 minutes - I like to use cast iron.
Add oil to chicken on a large plate and massage in. Let sit while pan heats.
Add chicken to hot pan and cook 5 minutes on first side.
Turn chicken and cook 5 more minutes.
Reduce pan heat to low-medium (about 3).
Remove chicken from the pan to a plate.
Add butter, garlic, basil, and carrots to pan and cook 5 minutes covered.
Add mushrooms and cook 5 more minutes (covered).
Sprinkle flour over vegetable mixture in pan. Add lemon juice and broth and mix with fork or whisk.
Bring to a boil on medium-high heat and cook a few minutes until thickened a bit, stirring frequently.
Lower heat to about 3 and add cream and cooked chicken. Heat for about 5 minutes until thickened.
Serve hot over pasta.
Calories: 423kcal | Carbohydrates: 9g | Protein: 13g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 733mg | Potassium: 344mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3969IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 1mg