LINGUINI BATHED IN DECADENT CHICKEN, MUSHROOM, HONEY MUSTARD TARRAGON CREAM SAUCE

Chicken|Ciao Bella|Italian|Pasta

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Ingredients

2 pounds boneless, skinless chicken thighs, cut into bite size pieces

1 teaspoon salt, divided

½ teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend, divided

3 tablespoons olive oil

1 small onion, chopped

6 cloves garlic, chopped

1 pound mushrooms, chopped

10 sprigs of thyme, tied together with kitchen string

2 tablespoons grainy mustard

2 tablespoons Dijon mustard

3 tablespoons honey

¾ cup dry white wine

2 cups heavy cream

2 tablespoons fresh tarragon leaves, stemmed (plus more for garnish)

½ cup grated parmesan cheese, plus more for sprinkling on the finished dish

12 ounces linguini, cooked al dente to package directions (or your favorite shape)

Instructions

Cut the chicken thighs into bite size pieces and season with ½ teaspoon of the salt, the black pepper, and ½ teaspoon of the Ciao Bella Italian seasoning.

Heat the olive oil in a large deep skillet over medium high heat. Add the chicken to the pan and cook for 3 minutes, stirring frequently, until it begins to lightly brown. Add the onions, garlic, mushrooms, and thyme to the pan. Continue cooking for 4-5 minutes, stirring frequently, until the fragrant and the mushrooms release most of their moisture.

Add the mustards and honey to the pan and stir to combine.

Add wine to the pan and cook, stirring occasionally, until most of the liquid has been absorbed.

Add the cream, tarragon, and remaining ½ teaspoon each of the salt and Italian seasoning to the pan. Bring to a boil and cook for 3-4 minutes, stirring occasionally, letting the sauce thicken. Stir in the parmesan cheese and the pasta. Cook, tossing, for 2 minutes until the pasta is fully coated in the sauce.

Serve hot in bowls garnished with tarragon leaves and with more parmesan on the side for sprinkling.