This fabulously simple dish combines boneless chicken breasts, carrots and fresh thyme.

Serves 4


  • 3 1/2 Tbsp. olive oil
  • 1/2 pound white mushrooms, quartered
  • 4 carrots, diced
  • 1 onion, diced
  • 3 thyme sprigs plus 1 1/2 tsp. chopped fresh leaves
  • 1 pound chicken breasts, cut into chunks and seasoned with salt and pepper
  • 1 cup chicken stock
  • 2 cups arugula
  • 2 cups cooked pasta
  • 2 Tbsp. tomato paste
  • Salt and pepper


Active time: 30 minutes
Total time: 50 minutes

In a pot, heat 1 Tbsp. olive oil over medium heat. Cook mushrooms and a pinch each of salt and pepper, 5 minutes; set aside.

To the pot add 2 Tbsp. olive oil, carrots, onion and thyme sprigs; season with salt and pepper. Cook, covered and stirring occasionally, until soft, 10 minutes. Push vegetables to the side; add 1/2 Tbsp. olive oil and chicken. Brown 2 minutes. Stir in chicken stock and simmer, partially covered, 5 minutes. Discard thyme sprigs; return mushrooms to pot. Season with salt and pepper to taste and stir in arugula, cooked pasta, tomato paste and fresh thyme leaves.

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