8 ounces whole wheat penne noodles
1 pound skinless, boneless chicken breast
1 tablespoon whole wheat flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon garlic, minced
16 ounces mushrooms
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon all purpose flour
1 teaspoon Penzey's Country French Vinaigrette (or 1 teaspoon fresh tarragon)
1 cup broccoli
1 ounce parmesan cheese
Cook noodles according to package. Drain and keep warm.
Cut chicken into 1 inch pieces and place in a shallow bowl.
Combine whole wheat flour, 1/4 tsp salt and 1/8 tsp pepper in a small bowl.
Sprinkle flour mixture over the chicken and toss to coat.
Heat a large skillet over medium-high heat. Add 1 TBS oil and swirl to coat. Add chicken
cook 4 minutes, turning to brown on all sides. Remove chicken from pan.
Add remaining tablespoon oil to pan. Add garlic and mushrooms; cook 3 minutes.
Add wine and cook 1 minute.
Add all purpose flour and broth with the 1/4 tsp salt and 1/8 tsp pepper. Cook an additional 2 minutes until sauce is slightly thick. Add in pasta and broccoli mix and cook until chicken is completely cooked.
Sprinkle with parmesan cheese and enjoy.
|Chicken, Mushrooms, and Flour mixture prepped|
|Adding flour mixture to chicken|
|Cooking Mushrooms and Garlic|
|Adding flour to thicken sauce|
|Adding pasta and broccoli to complete dish|