This tasty dish is served in one pan... allowing you to tidy up the kitchen while the pasta is finishing in the sauce. It is easy to make this dish serve more or less by deciding first how many chicken breasts you will need. If you want to double this to serve this to a family, start with a large heavy pot rather than a fry pan.
Serves 3 - 4
- 20 large white button mushrooms
- 2 tablespoons butter
- 4 cloves garlic
- 2 large chicken breasts, cut in half lengthwise to make 4 pieces.
- 2 tablespoons oil (olive or avocado oil)
- 1/4 cup good quality balsamic vinegar (go ahead and try various flavours. I used fig on this day)
- 1 1/2 cup chicken broth
- 1 teaspoon oregano
- 1/2 cup heavy cream
- 1/2 pound / 225 grams angel hair pasta
- fresh broccoli
- Slice button mushrooms and add to pan along with the butter and garlic cloves. Stir occasionally on medium heat until the liquids begin to release from mushrooms and then turn mushrooms to medium low and allow to simmer until the liquid has cooked away and the mushrooms have browned. Once the garlic cloves have softened, smash them with a fork. Remove mushrooms and garlic to a bowl and set aside.
- Add chicken breasts and along with oil to the pan and turn heat to medium. Sear on each side until all sides have browned. (About 10 minutes)
- Bring water to boil in a large pot for the pasta. Add 1 teaspoon salt.
- Add balsamic vinegar, oregano, cream and chicken broth to the chicken and cover with a lid for a few minutes until the chicken is no longer pink at the thickest part.
- Add the pasta to the pot and stir for 2 minutes until softened. Drain and add to the chicken pan.
- Stir until all the liquid has absorbed into the pasta. The pasta should be cooked through but if all the liquid has absorbed and the pasta is still too firm add a bit more chicken broth and continue to stir until it has cooked through.
- Arrange steamed broccoli on top of the dish and serve.