Directions

• Place 1/2 cup flour, salt and pepper in a large resealable plastic
• bag. Add chicken, a few pieces at a time, and shake to coat. In a
• large skillet, cook chicken in oil and 2 tablespoons butter in
• batches until no longer pink. Remove and keep warm.
• Saute mushrooms and shallots in remaining butter until tender. Add
• wine, stirring to loosen browned bits from pan. Sprinkle with
• remaining flour; stir until blended. Gradually stir in broth and
• cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes
• or until slightly thickened.
• Meanwhile, in a Dutch oven, cook pasta according to package
• directions. Drain, reserving 1/2 cup cooking liquid. In the same
• Dutch oven, saute garlic in oil and butter for 2 minutes. Return
• pasta to the pan; stir in the cheese, salt, pepper, pepper flakes
• and reserved cooking liquid.
• Place pasta on a serving platter; top with chicken and sauce.
• Sprinkle with parsley.
• Yield: 6 servings.