====== Chicken Mushroom Pasta ======

===== Ingredients =====
 
  * 1 lb pasta
  * 2-3 boneless chicken breasts, thinly sliced
  * 1/2 cup white onion, chopped
  * 3 cups sliced mushrooms, (8 oz)
  * 1 Tbsp unsalted butter
  * 2 Tbsp olive oil, divided
  * salt
  * pepper
  * 1/2 cup white wine
  * 1/2 cup chicken stock, or more
  * 1/2 cup heavy cream
  * 1 tsp corn starch
  * 1 Tbsp water
  * 1 Tbsp chopped fresh or frozen parsley

===== Instructions  =====

  - Cook the pasta according to the package instructions until it is al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.
  - In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry the chicken until browned and cooked through about 2 minutes on each side. Take cooked chicken out of the pan and set aside.
  - In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.
  - Add white wine to the pan and let simmer until reduced by half.
  - Add chicken stock and cream. In a small bowl combine cornstarch and water. Stir until starch is completely dissolved, take the pan off the heat then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.
  - Add the cooked chicken back to the pan and cook for 30 more seconds.
  - Add pasta water if needed. Stir in parsley and season to taste with salt and pepper.
  - Serve over pasta.