Pasta and Chicken With Lemon and Mushrooms

• 2 tablespoons butter
• 2 boneless skinless chicken breast halves, cut across into 8, 1-inch wide strips
• 2 garlic cloves, crushed
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon fresh thyme leave
• 2 tablespoons lemon juice
• salt
• black pepper
• 1 lb dry pasta (fettuccine, tagliatelle, pappardelle)
• 2 tablespoons butter, to toss

1. Melt butter in skillet over medium heat; add in chicken strips; cook/stir often, until opaque, about 4 minutes.
2. Add in garlic, mushrooms, and thyme; cook/stir often, until mushrooms are soft and chicken is cooked through, about 4 minutes.
3. Add in lemon juice, and salt/pepper to taste.
4. Meanwhile, cook pasta in a large pot of boiling, salted water, until al dente; drain.
5. Add pasta to hot sauce with 2 tablespoons additional butter; toss to coat; serve immediately.

butter, chicken, garlic, cremini mushrooms, thyme, lemon juice, salt, black pepper, pasta, butter

Taken from www.food.com/recipe/pasta-and-chicken-with-lemon-and-mushrooms-375489 (may not work)