Description

Wow! This chicken and pasta dish is so simple to make. Just put it all in one pot and cook. It's full of flavor, and comes together in no time at all. It makes for an easy clean up, as well.

Ingredients

• 12-14 oz. package spaghetti, angel hair or linguine
• 2 c. diced boneless, skinless chicken breast
• 1 1/2 c. fresh or frozen peas
• 2 c. sliced mushrooms
• 5-6 c. chicken stock, broth or water (adjust to how much pasta you are using) You can replace some of this liquid with white wine, if desired.
• 3 T. olive oil
• zest of 1 lemon
• 3 sprigs fresh thyme
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2 c. heavy cream
• grated Parmesan cheese, for garnish

Steps

1. Wash and pat chicken dry with paper towels. Cut chicken into small pieces.
2. Place the pasta in a large pot, along with the chicken, peas, and mushrooms. Cover with the stock, olive oil, lemon zest, pepper, and thyme; season with salt and pepper.
3. Bring the pot to a boil over high heat. Reduce to medium high but still boiling, and cook, stirring and turning the pasta frequently with tongs to break it up and prevent it from sticking to the bottom of the pot. Cook until the pasta is al dente and the stock is mostly evaporated, about 9 minutes.