Cooking Instructions
1.
Mince the
Garlic (1 clove)
and set aside. Remove the stems from the
Cremini Mushrooms (2 1/4 cups)
and discard. Cut the mushrooms into 1/4 inch slices and set aside.
2.
Peel and cut the
Yellow Onion (1)
into 1/4 inch dice; set aside. Discard
Fresh Parsley (3 Tbsp)
stems. Hold leaves for garnish.
3.
Pat dry
Tyson® Chicken Breasts (2)
dry with paper towels. Season with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
on both sides. Sprinkle the
All-Purpose Flour (1/3 cup)
evenly onto a plate. Dredge the chicken in the flour.
4.
In a large saucepot, bring
Water (8 cups)
and
Salt (1/2 Tbsp)
to a boil over high heat. Combine the
Chicken Base (1 pckg)
with another cup of water in a medium bowl and hold.
5.
Heat
Olive Oil (3 Tbsp)
in a large sauté pan over medium-high heat. Place the chicken breasts in the pan and brown for 3 minutes on one side.
6.
Turn the chicken over and continue to cook for 3 minutes. Transfer the chicken to a plate; reduce heat to medium.
7.
Add onions to the pan; sauté for 3 minutes.
8.
Add the mushrooms and cook for 3 minutes.
9.
Add the
Marsala Wine (1 cup)
, and bring to a boil. Add the chicken broth,
Salt (1/4 tsp)
, and chicken back to the pan; reduce heat to low, cover and simmer for 10 minutes.
10.
Add
Linguine (8 oz)
to boiling water. Cook for 10 minutes. Drain in a colander; add pasta to the pan with the chicken. Stir, cover, and keep warm for plating.
11.
While the sauce and the linguine are cooking, preheat the oven to 375 degrees F (190 degrees C).
12.
Place the
Broccoli Florets (1 cup)
on the sheet pan. Drizzle with
Olive Oil (1 Tbsp)
and minced garlic, sprinkle
Salt (1/4 tsp)
over the broccoli and toss. Spread into a single layer and roast in the oven for 15 minutes.
13.
Remove from oven and crumble ONLY 1/2 the
Goat Cheese (4 Tbsp)
evenly over the broccoli.
14.
Cut the chicken into 1/4 inch slices on the bias. Place equal amounts of linguine off-center on two plates. Fan the chicken slices out over the pasta. Top with more mushrooms and sauce. Arrange the broccoli in a separate bowl. Garnish with the parsley leaves. Serve and enjoy!
