Ingredients:
- 5 cups water
- 2 cups Spaghetti fettuccine, or linguine
- 1 tsp sea salt
- 1 tsp fresh cracked pepper
- 2 tbsp J. Olive Co. extra virgin olive oil
- 2-3 Chicken breasts should be around 6-8oz each
- 2 1/2 tsp J. Olive Co. butter olive oil
- 8 oz. cremini mushrooms
- 1 cup dry white wine
- 1 cup chicken stock
- 1/3 cup minced garlic or 1/4 cup, depending on your preference
- 1 tbsp Italian herb spice blend
- optional 1 tsp red chili flakes
Directions:
- Boil water in tall stockpot.
- While boiling water, add olive oil to pan and heat on medium high until shimmery.
- Generously salt and pepper chicken.
- Add chicken to pan, cook until deep brown on each side, about 5 minutes per side.
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Add mushrooms and cook until lightly browned and softened.
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Add garlic and butter olive oil, stir.
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Let butter melt and garlic become soft and fragrant, about 3 minutes.
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When garlic is lightly browned (and does not smell bitter), add chicken stock, wine, and Italian spices.
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Stir to mix well.
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Let sauce reduce and thicken, another 5 minutes.
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When pasta is al dente and chicken's internal temperature has reached 165 degrees, drain well and place in large serving bowl.
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Add chicken and sauce over the top of pasta.
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Toss to coat pasta in sauce.
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Serve, garnish with fresh grated parmesan if desired.
Recipe and picture modified from www.sweetcsdesigns.com.
