Welcome back to episode

Welcome back to episode I don't even know at this point of my one pan meal series. Tonight we're making this creamy chicken and mushroom pasta. Here's your bite. Here's my bite. And here's how to make it. First, we're gonna start by prepping our veggies. So, finely diced two shallots, slice your mushrooms, and then pick the leaves off a few sprigs of thyme. Cook your seasoned chicken in a large pot with some olive oil. Let that sit for a few minutes to develop a crust. I like to cover it to help it steam and cook through, then flip and remove once it's fully cooked. Next add in a little butter and then saute your mushrooms in that same pan. This is me scraping out some of the seasoning from the chicken cause it was burning. Then I removed some of the mushrooms for garnish and added in the shallot with a pinch of salt, pepper, and then the garlic and fresh thyme. Next, stir in the chicken broth and then add in the Dijon and a little bit of miso. Whisk that together until it's nice and dissolved. And be careful with seasoning with salt here, because miso is super salty. Add in your uncooked pasta of choice, bring that to a simmer and then cook, stirring occasionally until al dente. Add in your cream and crème fraiche. You can do one or the other Or a combo like I did. Then add in the diced chicken with all of its juices, parmesan cheese, fresh parsley, and a little bit of Sherry vinegar. Finish with plenty of black pepper and you're done. Full recipe is linked my bio. Enjoy!