See how interior designer Allison Crawford served this easy one-dish chicken and mushroom pasta alongside an arugula and cherry tomato salad in our Entertaining With story here.
photographed by kate zimmerman
1 12-14oz package of angel hair pasta
2-3 cups of diced boneless, skinless chicken breast
1 package of fresh, sliced white mushrooms
5-6 cups of chicken stock (can add white wine if desired)
3 tablespoons of olive oil
3 cloves of garlic (add or subtract for your liking)
2 cups of sliced cherry tomatoes
4 sprigs of fresh thyme
1/2 cup of heavy cream
Salt and pepper
Grated Parmesan cheese
Place olive oil in large pot and add garlic over medium heat. Once the garlic is fragrant, add pasta in a pot plus the chicken and mushrooms. Cover with stock and thyme sprigs. Bring all the ingredients to a boil over high heat and reduce to medium for about nine minutes, stirring frequently. Cook until the pasta is al dente and the stock is evaporated. Remove pan from the heat and stir in the heavy cream and tomatoes. Remove the thyme sprigs and add salt, pepper, chopped basil and parmesan before serving.