Cooking Instructions
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Step 1
Mince the
Garlic (1 clove)
and set aside. Remove the stems from the
Cremini Mushrooms (8 oz)
and discard. Cut the mushrooms into 1/4 inch slices and set aside.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Turn the chicken over and continue to cook for 3 minutes. Transfer the chicken to a plate; reduce heat to medium.
Step 7
Add onions to the pan; sauté for 3 minutes.
Step 8
Add the mushrooms and cook for 3 minutes.
Step 9
Add the
Marsala Cooking Wine (1 cup)
; 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.
Step 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.
Step 11
While the sauce and the linguine are cooking, preheat the oven to 375 degrees F (190 degrees C).
Step 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.
Step 13
Remove from oven and crumble ONLY 1/2 the
Goat Cheese (2 oz)
evenly over the broccoli.
Step 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!
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