TOTAL TIME: PREP: LEVEL: EASY SERVES: 4
INGREDIENTS
- kosher salt
- 1 lb. corkscrew pasta or cavatappi
- extra-virgin olive oil
- 1 lb. Skinless Chicken Breast
- Freshly ground black pepper
- 1 tbsp. unsalted butter
- 8 oz. sliced cremini mushrooms
- 2 garlic cloves, minced
- 1 small onion, diced
- 3 tbsp. all-purpose flour
- 1 1/2 c. half and half
- 1 1/2 c. low-sodium chicken broth
- 1/2 c. grated Parmesan, plus more for serving
- 1 tsp. chopped fresh oregano
- 1 c. baby arugula, roughly chopped
DIRECTIONS
- In a large pot of salted boiling water, cook pasta according package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
- In a large skillet over medium-high heat, heat 1 tsp. olive oil. Season chicken with salt and black pepper. Sear chicken until golden and no longer pink, about 8 minutes per side. Transfer to a plate to let rest, then cut into 1” cubes.
- Meanwhile, return skillet to medium-high heat and melt butter. Cook mushrooms until golden, 5 minutes, then add garlic and onions and cook, stirring occasionally, 4 to 5 minutes. Add flour and stir until incorporated. Add half and half, stock, Parmesan, oregano, 1 tsp salt and 1/2 tsp black pepper.; Bring to a boil, then reduce heat and simmer 5 minutes.
- Fold cooked pasta into sauce with chicken (and its juices) and arugula. If sauce is too thick, add pasta water until you reach desired consistency. Top with more Parm and serve.
