One Pan Garlic and Herb Chicken with Pasta

• Meat

  • 4 Chicken thighs

• Produce

  • 1/4 cup Chives
  • 4 Cloves Garlic
  • 1/2 cup Parsley, fresh
  • 2 Shallots
  • 1/2 tsp Thyme

• Canned Goods

  • 8 oz Chicken stock

• Condiments

  • 2 tsp Mustard, ground

• Pasta & Grains

  • 8 oz Linguine

• Baking & Spices

  • 3 tbsp Flour
  • 2 Pepper
  • 2 Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Cream
  • 2 cups Milk

Found on thebrooklyncook.com

Description

Directions

• In a large frying pan, heat oil on medium-high heat. Season chicken generously with salt and pepper. Place chicken skin side down in the pan and cook until golden brown, about 4-6 minutes. Turn chicken over and cook until chicken is fully cooked, another 5-7 minutes. Reduce heat and remove chicken from pan.
• Add garlic and shallots to pan and cook until just softened. Add chicken stock, cream and milk and bring to a simmer. Whisk in flour and butter. Season with salt, pepper, mustard, and thyme. Let simmer and reduce for 3-5 minutes.
• Add linguine and cook until desired doneness. Fold in fresh parsley and chives. Serve with chicken and enjoy!

Nutrition