Sauteed Chicken with Garlic Pasta

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.