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Brown Butter Mushroom & Chicken Pasta
This recipe is delicious without the chicken for a vegetarian dinner!
Prep Time: 00:15
Cook Time: 00:20
2 boneless and skinless chicken breasts
jane's mixed up salt, pepper & garlic
1 pound spaghetti
1 cup panko breadcrumbs
kosher salt and freshly ground pepper
2 sticks unsalted butter
6 cloves garlic minced
16 ounces cremini mushrooms, thinly sliced
several sprigs fresh thyme
1Roast the chicken:
2Preheat oven to 400 degrees. Place chicken on a baking sheet, drizzle with olive oil and generously sprinkle with Jane's Mixed Up Salt, Pepper & Garlic. Roast for about 15 minutes or until chicken is cooked through. Shred chicken with two forks and set aside.
3In a large pot of salted boiling water, cook pasta according to package directions, drain well.
4Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
5Melt butter in the skillet over low heat, 2 tablespoons at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
6Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Add shredded chicken to mushroom mixture.
7Serve pasta immediately, topped with mushroom-butter-chicken mixture and breadcrumbs, garnish with parsley, if desired.
This is delicious comfort food!
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