Thursday, March 28, 2019

Brown Butter Angel Hair Pasta with Mushrooms

Do you ever have leftover chicken and wonder what you can do differently to serve it again? I have some leftover from making the Chicken Genovese,  this side dish, sorry to say, is not Keto friendly. But, it’s loaded with buttery goodness! Serves 2 Total Time 30 minutes


  • 8 ounces angel hair pasta 
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup fresh Panko breadcrumbs
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 4 sprigs thyme
  • 2 tablespoons chopped fresh parsley leaves

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
  3. Melt butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  4. Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
  5. Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs, garnished with parsley, if desired. Yum Yum!

No comments:

Post a Comment