TOASTED LINGUINI WITH CHICKEN, MUSHROOMS, AND LEMON

Cut the chicken breast into thin strips, across the grain and then into bite size pieces.

Heat 2 tablespoons of the olive oil in a large deep skillet over medium high heat.  When the oil is very hot, add the chicken and ½ teaspoon of the salt, ½ teaspoon of the pepper, and 1 teaspoon of the Italian seasoning.  Cook, stirring, until the chicken is white and just cooked through.  Squeeze ½ the lemon over the top of the chicken and cook 1 minute more.  Remove from the pan and set aside.

Add the remaining tablespoon of oil to the pan.  Cook the onions and garlic until soft and fragrant, about 2 minutes.  Add the mushrooms to the pan and cook, stirring frequently, for 6-8 minutes until the mushrooms begin to lightly brown and have released all of their moisture. 

Add the butter to the pan and stir to melt.  Break the dry linguini into 2-3” pieces and add it to the pan.  Cook, stirring frequently, until the dry noodles get toasty and golden in color, about 5-7 minutes.  Add the remaining ½ teaspoon each salt and pepper, and the remaining 1 teaspoon Italian seasoning.

Add 1 cup of the chicken stock to the pan and continue to cook, stirring frequently, until the moisture is all absorbed.  Continue adding the rest of the stock in ½ cup increments, waiting each time until most of the liquid is absorbed before adding more.  Pasta is done when the consistency is al dente in texture (will twirl around a fork, but still has some texture).  Stir in the parmesan cheese and squeeze the other half of the lemon over the top.

Add the chicken back to the pan and toss to coat.  Serve hot in bowls, garnished with basil leaves and more parmesan on the side for sprinkling.  If the basil leaves are large, chop or chiffonade.