For me, you can't go wrong with any pasta recipe that includes chicken and mushrooms! Probably why i knew this recipe would be a success! I changed it a little: different mushrooms, left off the almonds, and added a little parsley for color.
350 gram package of linguine (this is a little less than a full lb. package, or you can just use the whole thing)
4 boneless, skinless chicken breasts
1 cup sliced mushrooms
3 Tbsp olive oil
4 cloves minced garlic
salt & pepper
4 oz white wine
2 cups whipping cream
3 Tbsp Dijon mustard
In a large frying pan, heat olive oil over medium heat. Add the chicken breasts and garlic, season with salt and pepper, and fry the chicken until completely cooked. Remove from the pan and hold in a warm oven (or microwave).
Add the white wine to the pan, and simmer until reduced by half.
Add the whipping cream, Dijon mustard, and salt and pepper to season. Simmer until the sauce thickens enough to coat a metal spoon.
Return the chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes.
Serve over cooked linguine. Add chopped parsley if desired. Enjoy!
Brooke, Jane, Megan & Whitney