Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil ($0.22)
  • 1/2 yellow onion ($0.16)
  • 3 cloves garlic ($0.21)
  • 1 lb. mushrooms ($3.38)
  • 2 Tbsp all-purpose flour ($0.02)
  • 1 cup chicken broth ($0.00)
  • 1/2 cup white wine ($7.99 bottle)
  • 1/2 cup half & half ($0.30)
  • 1/2 tsp dried thyme ($0.05)
  • salt and pepper to taste ($0.05)
  • 1/4 bunch fresh parsley ($0.22)
  • 2 oz. Parmesan ($1.00)
  • 8 oz. pasta ($0.59)
  • 2 boneless, skinless chicken breasts ($2.49)

Instruction

  • Season the chicken breasts on both sides with salt and pepper (or any other seasoning you like). Cook on a George Foreman Grill about 8 minutes per breast. Alternatively, you can cook them in a non-stick skillet over medium-high heat for about 5 minutes per side or until cooked through. Keep the chicken on a plate covered with foil until ready to eat.
  • While the chicken is cooking, prepare the sauce. Cut the onion into a small dice and mince the garlic. Cook them in a large skillet over medium heat with olive oil. Cook about two minutes or until the onion is translucent. Add the sliced mushrooms and a dash of salt and cook until the mushrooms have completely softened and released all of their moisture (about 7 minutes).
  • Add the 2 Tbsp of flour to the skillet. Stir and cook for about 2 minutes. It will coat the mushrooms and will begin to turn golden in color. Just make sure to keep stirring so that the flour does not burn.
  • Add the chicken broth to the skillet along with the white wine and thyme. Whisk until no flour lumps remain. Let simmer until thickened (about 3-5 minutes).
  • While the sauce is simmering, get a large pot of water boiling for the pasta. Cook the pasta according to the directions on the box (boil for 5-7 minutes or until al dente then drain).
  • Once the sauce has thickened, turn off the heat and stir in the cream. Continue to let simmer until reduced in volume and thickened. Give the sauce a taste and season with salt and pepper.
  • Roughly chop the parsley and stir it in with the drained pasta. Grate about 2 ounces of parmesan over top (or top each serving individually). Slice the chicken and serve each bowl of pasta with a few slices of chicken.