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Chicken and Pasta Stew with Mushrooms Recipe

Chicken and Pasta Stew with Mushrooms Recipe

6 servings



6 small boneless, skinless chicken breast halves


1 tablespoon olive oil

2 cups sliced mushrooms

1 small onion, chopped

3 cloves garlic, minced

1 can reduced-sodium chicken broth

1/2 cup dry white wine or reduced-sodium chicken broth

3 tablespoons each: dried tarragon and thyme leaves

1/4 teaspoon each: salt, pepper

12 ounces pappardelle or other flat pasta, cooked, warm


Coat chicken breasts lightly with flour. Saute in oil in Dutch oven until browned, about 4 minutes each side, remove from skillet. Add mushrooms, onion, and garlic to pan, saute until tender, 3 to 4 minutes. Add remaining ingredients, except pasta, heat to boiling. Add chicken and bake, covered, at 350 degrees until chicken is tender, 30 to 40 minutes. Serve over pasta.

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