Ingredients
- 8 oz linguine
- 8 portobello mushrooms
- 1 ½ tbsp butter
- ¾ tsp dried thyme
- 12 oz precooked chicken pieces
- ½ cup goat cheese
- ¼ cup shredded parmesan cheese
Directions
-
Step 1
Cook linguine according to package instructions: reserve about 2 cup pasta water before draining.
In this recipe- 8 oz linguine
-
Step 2
Meanwhile, slice portobello. Melt butter in a skillet over medium-high heat: once melted, add mushrooms and cook 2 to 3 minutes, until starting to brown. Add dried thyme, chicken and a pinch of salt and pepper and cook 30 seconds more.
In this recipe- 8 portobello mushrooms
- 1 ½ tbsp butter
- ¾ tsp dried thyme
- 12 oz precooked chicken pieces
-
Step 3
Transfer drained linguine to the skillet and toss to combine: add goat cheese and half the reserved pasta water and stir gently until melted into a smooth sauce.
In this recipe- 8 oz linguine
- ½ cup goat cheese
-
Step 4
Season with salt and pepper to taste. Serve topped with parmesan.
In this recipe- ¼ cup shredded parmesan cheese
