Chicken with Lemon and Mushrooms
|Butter||1 Ounce (30 Gram)|
|Boneless, skinless, chicken breasts||2 , cut across into 8 - 2.5 cm (1 in) wide strips|
|Garlic||2 Clove (10 gm), crushed|
|Brown mushrooms||8 Ounce, sliced|
|Thyme leaves||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Butter||1 Ounce, to toss (30 Gram)|
Melt butter in a large frying pan over medium heat.
Add chicken strips and cook, stirring frequently, until opaque, 4 minutes.
Add garlic, mushrooms and thyme.
Cook, stirring frequently, until mushrooms are soft and chicken is cooked through, 4 minutes.
Add lemon juice and salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta to hot sauce with additional butter.
Toss well to coat.