Saturday Night Chicken and Pasta Cook Up

 Comfort pg 111 {4 servings} Stove
4 oz whole wheat linguine
1 ¼ lbs skinless, boneless chicken breasts
¾ t salt
¼ t black pepper
3 t olive oil
¾ lb cremini mushrooms, sliced
2 shallots, sliced
3 garlic cloves, minced
2 t finely chopped thyme leaves
½ c dry white wine or marsala wine
½ c chicken broth
¼ c half and half
4 T freshly grated parmesan
2 T chopped fresh parsley
1. Cook linguine according to package directions. Drain and keep warm.
2. Meanwhile, sprinkle chicken with ½ t salt and the pepper. Heat 1 ½ t oil in large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 4 minutes per side. Cut chicken crosswise into slices; keep warm.
3. Add mushrooms, shallots, garlic, thyme, remaining ¼ t oil and remaining ¼ t salt to skillet. Cook over medium-high heat, stirring occasionally, until mushrooms are softened and lightly browned, about 5 minutes.
4. Add wine, broth, and half and half to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is slightly thickened, 3-4 minutes. Return chicken with any accumulated juices to skillet. Add linguine; toss until coated with sauce and heated through, 1-2 minutes longer.  Serve sprinkled with parmesan and parsley.