Much Easier Than I Expected

Ingredients

• 12 oz Spaghetti (dry, broken into thirds if desired)
• 2 lb Chicken Breast (sliced into thin strips, skinless, boneless)
• 1 lb White Mushrooms (thickly sliced, washed and dried)
• 0.5 large Onion (finely chopped)
• 9 cloves Garlic (minced)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 3.5 cup Half‑and‑Half (if unavailable, use equal parts heavy cream and water)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 tbsp Parsley (fresh, chopped for garnish)
• 0.25 cup Pecorino Romano (freshly grated)

Instructions

1. Cook the Pasta

   Bring a large pot of heavily salted water to a boil, add the spaghetti and cook according to package directions until al dente, about 8 minutes. Drain and set aside.

   Time: PT8M

   Temperature: 212°F

2. Prepare Ingredients

   While the pasta cooks, slice the mushrooms, finely chop the onion, mince the garlic, and cut the chicken breast into thin strips.

   Time: PT10M

3. Sauté Chicken

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Season chicken strips with salt and pepper, add to the pan, and sauté, stirring occasionally, until cooked through, about 5 minutes. Remove chicken and set aside.

   Time: PT5M

   Temperature: medium‑high

4. Sauté Onion

   In the same skillet, add a splash more oil if needed and sauté the chopped onion until soft and translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium

5. Cook Mushrooms

   Add the sliced mushrooms to the pan and sauté, stirring occasionally, for 5‑7 minutes until the released liquid evaporates and the mushrooms turn lightly brown.

   Time: PT7M

   Temperature: medium

6. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds until fragrant; do not let it burn.

   Time: PT1M

   Temperature: medium

7. Make the Creamy Sauce

   Pour in 3½ cups half‑and‑half (or equal parts heavy cream and water). Bring to a gentle boil, then reduce to a simmer and cook 6‑10 minutes, stirring occasionally, until the sauce just begins to thicken and coats the back of a spoon.

   Time: PT7M

   Temperature: simmer

8. Combine Chicken and Pasta

   Return the cooked chicken to the skillet, then add the drained spaghetti. Stir to coat everything evenly, cover with the lid, and let rest for 10‑12 minutes so the sauce adheres to the noodles.

   Time: PT12M

   Temperature: low

9. Finish and Serve

   Season with additional salt and pepper if needed, sprinkle chopped parsley, and top with freshly grated Pecorino Romano. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

810

Protein

26 g

Carbohydrates

60 g

Fat

24 g

Fiber

2 g