Get-out-of-dog-house-free recipe

For you Sashan, use it wisely...

Thyme Chicken and Mushroom with Penne

3 boneless chicken thighs

1 pack button mushrooms (sliced)

3 large shallots (minced)

1 clove garlic (minced)

1/2 teaspoon thyme

1/2 cup white wine

1/2 cup whipping cream

1 tablespoon butter

1 1/2 to 2 cups penne

salt and pepper

Pat dry chicken thighs and season with salt and pepper. Coat a medium sized saute pan with vegetable oil (ie - canola, safflower) and brown chicken on a medium-high heat. Remove chicken from pan and set aside. Once cooled, slice chicken into half inch slices. Reduce heat to low-medium and add shallots and mushrooms to pan. Lightly salt and pepper and continue cooking until liquid has evaporated from the pan and the mushrooms have browned lightly. Add thyme. Bring heat back up to medium-high. Add chicken to the pan and add white wine. Cook until the wine has reduced by half and then add cream and simmer for five minutes. Reduce heat to low and add butter. Salt and pepper to taste.

Meanwhile, cook pasta according to package instructions. Drain pasta but reserve the water the pasta was cooked in. Add cooked pasta to the pan and mix. If the mixture is too thick, add the reserved pasta water a bit at a time until mixture loosens to your liking.

Optional: Garnish with chopped chives, parmasean cheese,  or additional pepper.

Serves 2