A comforting and flavorful pasta dish featuring tender chicken, earthy mushrooms, and aromatic rosemary sauce, served over a bed of pasta and topped with a fried egg.
Ingredients: 2 chicken breasts, sliced. 200g mushrooms, sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon butter. 2 sprigs fresh rosemary. Salt and pepper to taste. 250g pasta. 4 eggs. Grated Parmesan cheese for garnish.
Instructions: Following the directions on the package, cook the pasta, drain it, and set it aside. Warm up the butter and olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Season the chicken breasts with salt and pepper and add them to the pan. Cook for about 5 to 6 minutes, until they are browned and cooked all the way through. Take the chicken out of the pan and set it aside. Put rosemary sprigs and sliced mushrooms in the same pan. For about 4 to 5 minutes, cook until the mushrooms are soft. Put the cooked chicken back in the pan and stir in the mushrooms. In the meantime, cook the eggs to your liking in a different nonstick pan. Spread cooked pasta out on plates. Add the chicken mushroom mixture on top of each plate. Top each plate with a fried egg and grated Parmesan cheese. Serve right away.
Prep Time: 15 minutes
Cook Time: 20 minutes
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