Chicken Mushroom Linguine

01Method

1. 1

   Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the linguine until tender, about 8 minutes, then drain and set aside.

2. 2

   In a large skillet over medium heat, melt the butter. Add the onion and mushrooms and sauté until softened. Transfer to a plate using a slotted spoon and reserve.

3. 3

   Place the chicken pieces into the same skillet and scatter the garlic over them. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. Sprinkle in the flour and salt, whisking them into the pan juices until smooth. Slowly pour in the chicken broth while whisking, then reduce heat to low and simmer until the sauce thickens slightly.

4. 4

   Return the mushroom and onion mixture to the skillet and fold in the sour cream. Season with black pepper. Warm through over gentle heat — do not allow to boil. Spoon over the drained linguine and serve immediately.