Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 350°F and bring a large pot of salted water to a boil.

    Advertisement
Instructions Checklist
  • Heat the olive oil in a large skillet over medium heat. When it's hot, add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add the mushrooms, sprinkle with salt, and continue cooking until they release their liquid and it evaporates, about 8 to 10 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • While the mushrooms cook, put half of the walnuts on a baking sheet and toast them in the oven until just fragrant, about 6 minutes; set aside.

Instructions Checklist
  • Add the pasta to the water and cook until just tender but not soft. Finely chop the remaining walnuts. Once the mushroom liquid has reduced, add the chopped walnuts and chicken to the pan. Drain the pasta, reserving 1 cup of the cooking water, and add the pasta to the skillet. Toss the pasta with the mushroom mixture and add cooking water as needed to moisten everything. Add the toasted walnuts and parsley, toss again, season with salt and pepper, and serve garnished with Parmesan. Squeeze lemon wedges over to serve.

Nutrition Facts

471 calories; total fat 21g; saturated fat 4g; polyunsaturated fat 9g; monounsaturated fat 8g; cholesterol 36mg; sodium 236mg; potassium 483mg; carbohydrates 48g; fiber 4g; sugar 3g; protein 24g; trans fatty acidg; vitamin a 340IU; vitamin c 17mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 9mg; vitamin b6mg; folate 165mcg; vitamin b12mcg; calcium 111mg; iron 3mg.

Reviews