Rosemary Chicken and Mushrooms over Linguine
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 340.19 g skinless chicken breast
- 3 garlic cloves
- 2 carrots
- 226.79 g mushroom
- 78.78 ml olive oil
- 59.14 ml white wine
- 4.92 ml dried rosemary
- 4.92 ml black pepper
- 4.92 ml salt
- 340.19 g linguine
- 59.14 ml parmesan cheese, grated
directions
- Bring a large pot of salted water to a boil for pasta.
- Cut chicken into thin strips. Peel and mince garlic. Peel carrots and cut into thin rounds. Stem mushrooms and cut the caps into thin slices.
- Heat oil in a large skillet over medium-high heat.
- Add the carrots and cook, stirring with a slotted spoon for 1 minute.
- Add the chicken and saute 1 minute.
- Add the mushrooms and garlic and saute 1 minute.
- Add the white wine and rosemary, and cook until chicken is done. Season with salt and pepper.
- Drain pasta, add chicken, vegetables, and sauce. Sprinkle with cheese and serve.
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RECIPE SUBMITTED BY
Wendy Melly
Brick, New Jersey