At this time of year I don’t have a ton of fresh herbs available without purchasing them. However on my front porch I still have healthy chives, sage and thyme as well as mint in my kitchen. This recipe takes advantage of both the chives and thyme and brings that classic pairing of thyme and mushrooms back again.
(serves 2)
Adapted from a Rachael Ray recipe
2 shallots, diced fine
1t butter
1T olive oil
3C chopped white mushrooms
1t fresh thyme leaves
2 chicken breasts, grilled and sliced
2T whipping cream
1C chicken stock
1 handful of fresh chives, chopped
egg noodles
1T butter
salt and pepper
1. Melt the butter(1t) and olive oil in a large skillet and saute the shallots for 5 minutes.
2. Add the mushrooms and saute until cooked and nicely browned ~10 mins. Add the thyme and some salt and pepper to season.
3. Add the flour and cook for a minute then whisk in the white wine, chicken stock and heavy cream. Bring the mixture up to a simmer and allow to thicken.
4. When the sauce is thick stir in the chicken. When the chicken is heated through season to taste.
5. Stir in pasta and chives reserving back a bit for garnish. If you are feeling indulgent stir in a knob of butter 
6. Serve garnished with chives.
More Delicious Pasta Recipes:
Creamy Zucchini and Basil Penne
Tortellini with Ham, Mushroom, Red Peppers and Cream
Butternut Squash Mac and Cheese
{ 2 comments… read them below or add one }
The recipe seems to be missing the quantities for the white wine and flour.
You are quite right! I guess I need t remake this so I can fix it!