Sauteed Chicken Breast with Roasted Peppers, Mushrooms and Arugula over Angel Hair Pasta with a Brown Butter Sauce


  • 1 lb. boneless, skinless chicken tenders
  • 1/2 cup flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. vegetable oil
  • 8 tbsp. light unsalted butter
  • 1 (4.5 oz.) jar whole mushrooms, drained
  • 1/2 cup roasted red peppers, chopped
  • 2 tsp. garlic, minced
  • 8 oz. angel hair pasta
  • 1 cup reserved pasta water
  • 1 cup arugula
  • 1/3 cup Parmesan cheese, grated, for serving

Place the chicken tenders in between two pieces of parchment paper. Using a meat mallet, pound the chicken so it is 1/4 inch thick. Sprinkle with salt and pepper. Dredge chicken in flour and shake off excess.

Heat a large skillet oven medium-high heat and add 1 tbsp. butter. Add chicken to the skillet and brown on all sides, cooking for about 6-8 minutes total or until cooked through. Remove and set aside.

Heat a separate large saucepan over medium-low heat and add 6-8 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, about 5 minutes, then immediately remove from heat. Set aside.

Meanwhile, cook pasta according to package directions. Reserve 1 cup of pasta water.

Add the remaining 1 tbsp. of butter to the skillet that you cooked the chicken in. Add mushrooms and roasted red peppers. Cook for 2-3 minutes until warm. Add garlic and cook for 30 seconds until fragrant. Add pasta to the skillet. Slowly add a ladle of pasta water to the skillet, just enough to loosen it up. Turn off heat and stir in grated cheese and arugula. Add half of the brown butter sauce and stir to coat.

Spoon pasta onto dish. Add chicken over top and drizzle with extra brown butter sauce. Serve with grated Parmesan cheese.

by The Savvy Kitchen