Savory Port-Mushroom Chicken

• Olive oil spray
• 1/4 medium onion, thinly sliced
• 1 cup bow tie pasta (farfalle)
• 1/2 to 3/4 pound chicken breasts or thighs
• Sea salt and freshly ground black pepper
• 1 large portobello mushroom, halved and thinly sliced
• 2 tablespoons ruby port
• 1 teaspoon balsamic vinegar
• 1 teapoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 2 teaspoons olive oil
• 2 carrots, sliced into coins
• One 3-inch fresh rosemary sprig, or 1 teaspoon dried
• 2 cups cut green beans or snow pea pods

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the onion in the pot.
4. Add the pasta and 1/3 cup of water.
5. Stir to coat the noodles and distribute them in an even layer.
6. Add the chicken to the pot and lightly season with salt and pepper.
7. Arrange the mushrooms in a layer on top of the chicken.
8. In a measuring cup, mix the port, vinegar, Worcestershire sauce, mustard, olive oil, and 1 tablespoon of water.
9. Stir with a whisk or fork to emulsify the mustard, then drizzle into the pot.
10. Add the carrots and tuck the rosemary sprig into a crevice.
11. Top with a layer of green beans.
12. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. Serve immediately.
14. Calories: 330
15. Protein: 33g
16. Carbohydrates: 35g
17. Fat: 6g
18. Cholesterol: 75mg
19. Sodium: 135mg
20. Fiber: 4g

olive oil spray, onion, pasta, chicken breasts, salt, portobello mushroom, port, balsamic vinegar, worcestershire sauce, mustard, olive oil, carrots, rosemary, snow

Taken from www.epicurious.com/recipes/food/views/savory-port-mushroom-chicken-378840 (may not work)