CREAMY CHICKEN AND MUSHROOM PASTA

 Found this recipe on the website FARMHOUSEONBOONE.com  It was delicious and a great meal on a cold winter night. Served over a fun striped farfalle.

4 chicken breasts 

2 tbsp butter, melted 

1/2 tsp salt 

1 pound pasta 

Sauce 

2 tbsp butter 

8 ounces baby bella mushrooms, sliced (used mixed mushrooms)

5 cloves garlic, minced 

1.5 cups heavy cream (only had whole milk)

2 tbsp einkorn flour (used all purpose flour)

1/2 cup parmesan, shredded 

1 tsp herbs de provence (or Italian seasoning blend) - used Italian seasoning

1/2 tsp salt 

1 tsp onion powder 

freshly ground black pepper, several grindings   

Pound chicken breast and cut in half. 

Melt butter on high heat in a cast iron or stainless steel skillet. Add chicken breasts to hot butter to sear on both sides, and sprinkle with salt on both sides. Reduce to medium heat and cook for an additional 5-10 minutes until no longer pink. 

While the chicken is cooking, boil pasta according to instructions. 

Remove the chicken from the cast iron skillet and set aside. Add butter to the hot skillet and melt. Add sliced mushrooms and garlic. Sauté about 5 minutes. Pour in heavy cream and einkorn flour and whisk together. Bring to a simmer. Cook for about 5 minutes until it thickens. 

Sprinkle in parmesan cheese and cook on low until melted. Add herbs, salt, onion powder, and pepper. 

Place chicken in creamy mushroom sauce and allow to warm up. Place pasta on a plate and serve the creamy chicken and mushroom sauce over top. Sprinkle with a little more parmesan and fresh herbs, if desired. Enjoy.