It’s happening soon….School is starting up again and summer is ending for kids. Even though it’s been a few years since I finished college, I still feel that same decline in August as summer is winding down and back to school sales are everywhere. And it starts to become that time again where we go back into routine and get ready for fall (ugh even though it’s too early to think about right now!). So to help the busy parents, the stressed college kids or the time conscious working folk, I created another awesome One Pan recipe, One Pan Garlic and Herb Chicken with Pasta.
Whoever said chicken is boring has never experimented with cooking chicken. I love using it as my protein because it can be seasoned and prepared so many different ways. For this recipe I made a delicious creamy sauce stuffed with fragrant herbs that is marvelous with chicken. But I also know that chicken can be seasoned sweet/spicy/saucy, it can be braised/fried/baked, really the possibility is endless. I also like using chicken because it’s leaner than other meats and often cheaper. Being a millenial in Brooklyn, I NEED to budget like crazy because living expenses are so high here. So finding healthy alternatives on the cheap is AHHHHmazing.
I just finalized my travel plans for Labor Day, which will be a welcomed break from the city. Sorry NYC, I love you, but it is too darn hot here and I’m over taking the subway to work because I am getting a CAR! And OMG yes a car! I know it’s not the most practical in Brooklyn but I really miss having one. I miss the freedom of just being able to go places and to not be squished into a hot sweaty subway car with a gazillion other people during rush hour. If you drive, I envy you. But I will soon be with you 😀
And driving means MORE farmer’s markets, MORE visiting farms. OMG apple picking!! Pumpkin picking!!! The possibilities are endless! Think of all of the food I could fit in my car! It certainly beats only being able to carry a few bags worth!
- 2 Tbsp Vegetable Oil
- 4 Chicken Thighs
- 4 Cloves Garlic, Minced
- 2 Shallots, Diced
- 8 Oz Chicken Stock
- 1 Cup Cream
- 2 Cups Milk
- 3 Tbsp Flour
- 1 Tbsp Butter
- 2 Tsp Ground Mustard
- ½ Tsp Thyme
- 8 Oz Linguine
- ½ Cup Fresh Parsley
- ¼ Cup Sliced Chives
- 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!