Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts (boneless, skinless)
  • 2 Tbsp. rosemary, fresh
  • 2 Tbsp. thyme, fresh
  • 1 Tbsp. Extra Virgin Olive Oil
  • 8 ounces white button mushrooms (sliced)
  • 1 tablespoon All-Purpose flour (Optional: Gluten Free Flour)
  • 1 cup chicken broth (low-sodium)
  • 1/2 cup dry white wine
  • 2 Tbsp. Dijon mustard
  • 1/4 cup flat-leaf Italian parsley (roughly chopped)
  • 2 packages (16oz) Modern Table Meals Penne Pasta (Or pasta of choice )
  • salt and pepper - 1/4 tsp. each
  • 3 cloves garlic, fresh (chopped)
  • Parmesan, grated (garnish)

Instruction

  • Bring a large pot of water to boil, and cook shell pasta according to package.
  • Preheat oven to 400 degrees F. Season chicken, in a medium bowl, on both sides with salt, pepper, 1 Tbsp. rosemary and 1 Tbsp. thyme. Heat the olive oil and fresh garlic over medium heat in a large skillet. Add chicken, to the hot oil and cook for about 10 minutes or until no longer pink.
  • Remove chicken from skillet and set aside. Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Mushrooms should begin to sweat. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly, ~5 minutes.
  • In a Pyrex or oven safe casserole dish, combine cooked pasta, cubed chicken, remaining herbs and mushroom sauce into the dish and mix well. Cook in oven for 15-20 minutes, and enjoy!