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

Serves 4

Ingredients

  • 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

Directions


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.

More Chicken Recipes
From the March 2014 issue of O, The Oprah Magazine

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