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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta according to package directions; drain.
Meanwhile, combine thyme, 1/4 teaspoon salt and pepper in a small bowl. Sprinkle over both sides of each piece of chicken. Heat 1 tablespoon oil in a very large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium and cook until golden and cooked through (170°F), about 6 minutes, turning once. Remove chicken from pan; cover and keep warm.
Add remaining 1 tablespoon oil to the pan. Heat over medium-high heat. Stir in mushrooms, onion and garlic and cook, stirring occasionally, until onion is tender, about 5 minutes. Whisk together broth, flour, mustard and the remaining 1/4 teaspoon salt; add to pan and cook and stir until slightly thickened and bubbly. Stir in tomatoes and parsley; heat through. Serve chicken and sauce with pasta.