20 MINUTE GARLIC BUTTER CHICKEN AND MUSHROOM PASTA

Ingredients

• 5 cups water
• 2 cups Spaghetti fettucine, or linguine
• 1 tsp celtic sea salt
• 1 tsp fresh cracked pepper
• 2 tbsp extra virgin olive oil
• 2-3 Chicken breasts should be around 6-8oz each
• 4 oz butter
• 8 oz cremini mushrooms
• 1 cup dry white wine
• 1 cup chicken stock
• ⅓ cup minged garlic or 1/4 cup, depending on your preference
• 1 tbsp italian herb spice blend
• optional 1 tsp red chili flakes

Instructions

• 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.
• Add mushrooms and cook until lightly browned and softened. 
• Add garlic and butter, stir.
• Let butter melt and garlic become soft and fragrant, about 3 minutes.
• When garlic is lightly browned (and does not smell bitter), add chicken stock, wine, and Italian spices.
• Stir to mix well.
• Let sauce reduce and thicken, another 5 minutes.
• When pasta is al dente and chicken’s internal temperature has reached 165 degrees, drain well and place in large serving bowl.
• Add chicken and sauce over the top of pasta.
• Toss to coat pasta in sauce.
• Serve, garnish with fresh grated parmesan if desired.