Chicken with Lemon and Mushrooms

Chicken with Lemon and Mushrooms
serves 4
2 tbsp butter
2 skinless, boneless chicken breast halves, cut across into 8  1-inch wide strips
2 garlic cloves, crushed
8 oz. cremini mushrooms, sliced
1 tsp. fresh thyme leaves
2 tbsp lemon juice
salt, black pepper
1 lb. dried pasta 
additional 2 tbsp butter to toss
Melt butter in a skillet over medium heat. Add chicken strips and cook, stirring frequently, until opaque, 4 minutes. Add garlic, mushrooms, and thyme. Cook, stirring frequently, until mushrooms are soft and chicken is cooked through, 4 minutes. Add lemon juice and salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to hot sauce with 2 tbsp additional butter. Toss well to coat. 
Serve immediately.
Which Pasta?
Medium to large ribbons – fettuccine, tagliatelle, pappardelle
Think Ahead
Make sauce up to 1 day in advance. Cover and refrigerate. Reheat gently, adding 2 tbsp water.
from the cookbook: Pasta by Eric Treuille & Anna Del Conte           150 recipes      isbn:9780756618902
Buy this book   at an Indie    at Powell’s Books    at Abesbooks     at Amazon  
 
 
 
 
This post is linked to Weekend Cooking over at Beth Fish Reads. Stop over and see what everyone else is cooking this week! 
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