Chicken & Mushroom Alfredo

I’m not even gonna talk too tough i’ll let the food do the talking……

Ingredients:

- 8 oz (225g) linguine pasta

- 2 tablespoons unsalted butter

- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

- Salt and pepper to taste

- 8 oz (225g) mushrooms, sliced

- 3 cloves garlic, minced

- 1 cup (240ml) chicken broth

- 1 cup (240ml) double cream

- 1 cup (100g) grated Parmesan cheese

- 1 teaspoon dried thyme (optional)

- Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the linguine pasta according to package instructions. Drain and set aside.

2. In a large skillet, melt butter over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove chicken from the skillet and set aside.

3. In the same skillet, add sliced mushrooms and cook until they release their moisture and become golden brown.

4. Add minced garlic to the mushrooms and cook for an additional 1-2 minutes until fragrant.

5. Pour in chicken broth, scraping the bottom of the skillet to release any flavorful bits. Bring the mixture to a simmer.

6. Stir in double cream, grated Parmesan cheese, and dried thyme (if using). Allow the sauce to simmer for a few minutes until it thickens.

7. Return the cooked chicken to the skillet, tossing to coat it evenly in the Alfredo sauce.

8. Add the cooked linguine pasta to the skillet, tossing everything together until well combined and heated through.

9. Adjust seasoning if necessary and garnish with chopped fresh parsley.

10. Serve the Chicken & Mushroom Alfredo with linguine hot, and enjoy this creamy and savory pasta dish!

Love you loaaadss shezza xoxo