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Brown Butter Mushroom & Chicken Pasta

This recipe is delicious without the chicken for a vegetarian dinner!

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Servings: 4

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

2 boneless and skinless chicken breasts

jane's mixed up salt, pepper & garlic

olive oil

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

Preparation

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.

Additional Notes

This is delicious comfort food!

Reviews: 0

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