Creamy Chicken & Mushroom Pasta

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Spaghetti

  Dry pasta, enriched

  125g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  500g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Mushrooms

  White, raw

  ½ lb or 227g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 small or 70g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Arugula

  Raw

  100g

Directions

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
2. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Sear chicken until golden and no longer pink, about 8 minutes per side. Transfer to a plate to let rest, then cut into 1" cubes.
3. Meanwhile, return skillet to medium-high heat and melt butter. Cook mushrooms until golden, 5 minutes, then add garlic and onions and cook, stirring occasionally, 4 to 5 minutes. Add flour and stir until incorporated. Add half-and-half, chicken stock, Parmesan, and oregano and season with salt and pepper. Bring to a boil, then reduce heat and simmer, 5 minutes.
4. Fold cooked pasta into sauce with chicken (and its juices) and arugula. If sauce is too thick, add pasta water until you reach desired consistency. Top with more Parm and serve.

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