- 2 chicken breasts
- 1 tsp thyme
- 1/4 tsp salt
- 1/8 tsp pepper
- 4 Tbs olive oil
- 8 oz angel-hair pasta
- 1/2 lb mushrooms, thinly sliced
- 1/2 large red onion, sliced
- 1 garlic clove minced
- 1 can (14.5 ox) low-fat chicken broth
- 1 Tbs flour
- 1 tsp Dijon mustard
- 6 plum tomatoes, thinly sliced
- 1/4 cup chopped, fresh flat-leaf parsley
Combine thyme, salt, and pepper in a cup. Sprinkle over both sides of each chicken breast.
Heat 1 tbs oil in a large skillet over med-high heat. Add chicken and cook until golden and cooked through, turning once, about 7 minutes. Transfer to a platter and cover.
Cook pasta according to package directions.
Meanwhile heat 1 Tbs oil in same skillet over med-high heat.
Stir in mushrooms and onion and cook, stirring occasionally until onion is translucent, about 7 minutes.
Stir in garlic and cook 1 minute more.
Transfer to a large bowl.
Whisk together broth, flour and mustard, then add to skillet and bring to a simmer, about 1 minute.
Stir in tomatoes, parsley, and remaining thyme and cook 1 minute more.
Transfer drained pasta to a large serving bowl and toss with remaining oil, salt and pepper, then stir in mushroom mixture and hot broth mixture.
Cut chicken into strips and serve with pasta mixture.