Servings: 4 people
Ingredients
Chicken
- 4-6 Boneless Skinless Chicken Thighs
- ½ tsp Salt + Pepper
- 1 tsp garlic powder
Pasta
- 2 tbsp olive oil
- 8 oz Baby Bella Mushrooms rustic cut
- 1 tsp Roasted Garlic Base
- 1 whole Black Garlic finely grated
- 1 cup Chicken Stock Swap with Vegetable Stock to make it vegetarian friendly
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 cup Heavy Cream
- 2 cups Small Shell Pasta Noodles
- 1/4 tsp salt + pepper or more to taste
- 2 tbsp Pecorino Romano Cheese grated, plus more to garnish
- 1 tbsp Fresh Parsley plus more to garnish
Instructions
- Season them on both sides of the chicken thighs with 1 tsp garlic powder and 1/2 tsp Salt + Pepper.
- In a large skillet over medium-high heat, add 1 tbsp olive oil and cook the chicken for 3-4 minutes and them flip and cook for another 3-4 minutes. Set aside and keep warm.
- Turn the heat down to Medium and add 1 tbsp olive oil then toss in the mushrooms. Add in 1 tsp of the roasted garlic base and 1 grated clove of black garlic then saute for about 4-5 minutes until the mushrooms are soft and slightly browned.
- Add in your chicken stock and scrape up all the brown bits on the bottom of the pan. This adds that extra level of flavor to the dish. Toss in 1 tsp thyme and 1 tsp oregano and season with Salt + Pepper to taste.
- Add 1 cup of heavy cream and 2 cups of the small shell pasta. Cover and cook for about 8-10 minutes over low heat.
- Once done add in the Pecorino Romano (or Parmesan if preferred) and mix it up. Add back in the chicken and top with chopped fresh parsley and more romano cheese. Serve warm and enjoy!
Notes
Storage: Store in air-tight food-safe containers for 3-4 days in the fridge. Reheat in the microwave until warm throughout.
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