Chicken, Mushroom, & Sun-dried Tomato Pasta

Ingredients

• generous spray of olive oil

• 4 chicken breasts (boneless, skinless)

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 cloves garlic, minced

• 4 cups sliced mushrooms

• 2 tablespoons flour (for glutan free, make a slurry with 1 Tablespoon cornstarch & 2 Tablespoons water)

• 1 cup chicken broth

• 1 cup milk

• 3 tablespoons sun-dried tomatoes, chopped

• 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)

• 1/2 teaspoon sea salt (or kosher salt)

• 1/2 teaspoon crushed red pepper flakes

• 1 package prepared spaghetti or angel hair pasta (or gluten free pasta) (I like to serve with steamed green beans)

Instructions

1. Place a large skillet over medium-high heat and generously spray with olive oil. Cook the chicken breasts until golden and cooked through, about 6-7 minutes per side, depending on thickness. I always use a meat thermometer to check—chicken should reach an internal temp of 165°F , because no one wants salmonella, and overcooked chicken is no good. Remove the chicken from the skillet, cover with foil to keep warm, and set aside.

2. Meanwhile, cook the pasta according to package instructions.

3. In the same skillet, add the remaining 2 tablespoons of olive oil and butter. Once melted, add the minced garlic and sliced mushrooms, sautéing until the mushrooms are softened and browned (about 5 minutes). Add the thyme and stir.

4. Stir in the flour and cook for 1-2 minutes to make a roux, stirring constantly to avoid lumps. Gradually pour in the chicken broth and milk, whisking continuously to combine and prevent lumps. Bring to a simmer, and let it cook for 3-4 minutes until the sauce thickens slightly.

**For a gluten-free version

1. Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of the milk. Add the slurry to the skillet along with the remaining chicken broth and milk, whisking to combine. Continue cooking as directed.

2. Stir in the sun-dried tomatoes, crushed red pepper flakes, and salt. Continue cooking for another 1-2 minutes.

3. Slice the cooked chicken breasts into strips. Add the chicken to the skillet with the sauce, tossing to coat evenly.

4. Pour the sauce over the cooked pasta and serve. Enjoy!

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