Rosemary Chicken and Mushrooms over Linguine

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READY IN: 25mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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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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