2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chicken broth
1 (8 ounce) can sliced mushrooms
1 (15 ounce) can sliced mushrooms
1 onion, diced
Heat olive oil in a large skillet over medium heat. Saute garlic and onion until golden. Stir in salt, pepper, chicken broth, mushrooms and onion. Bring to a boil and then reduce heat. Cover mixture with lid of aluminum foil. Cook 20 minutes.
Remove foil from lid of aluminum foil and pour heat into skillet. Place a large piece of foil around edge of skillet. Transfer skillet to aluminum foil. Saute for 15 to 20 minutes, stirring constantly, until chicken is no longer pink and juices run clear. Remove skillet from foil and set aside to cool.
Stir pasta into chicken mixture and transfer to lid of skillet. Place lid of skillet on foil and cook, stirring, for 15 to 20 minutes, until pasta is tender and chicken is cooked through. Cover and cook 10 minutes more, until chicken is tender.
Stir remaining ingredients into skillet and cook, stirring occasionally, for 5 more minutes, until chicken is cooked through. Serve with lemon wedges and sliced lemon.
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