Herb Chicken and Pasta

Someone asked me if they could serve this over rice. And you could but I prefer the pasta for three reasons

1) I LOVE pasta

2) Pasta cooks faster

3) I can can send it to Presto Pasta Night!
(Being hosted next week at Once Upon a Feast)

You can add more mushrooms if you want or just slice them. I chop them fine because I love the flavor they add but can't stand the texture of cooked mushrooms.

6 cloves garlic
4 large breast boneless-skinless chicken breasts
1 large onion, sliced paper thin
6 button mushrooms, chopped
1/2 apple, peeled and cored
1 tsp oregano
1/2 tsp rosemary
1/2 tsp. thyme
1/2 tsp. marjoram
Generous sprinkle Freshly cracked black pepper
1/2 tsp. granulated garlic
1 tsp soy sauce
1 tsp. white sugar
6 c. chicken stock
1/3 c. flour
Olive oil

Toss the garlic with the olive oil. Roast at 400 for 40 minutes or until golden. mash or chop and set aside.

Slice the chicken horizontal so it is about 1/2 inch thick. Heat the olive oil in a large skillet. Cook on both sides, until golden broth. Remove from pan and keep warm.

In the pan add the mushrooms and cook a few minutes until dark. Add the onion and cook about 3 minutes longer. Add the apple and then the chicken stock stirring to lift the browned bit from the bottom of the pan. Add the oregano, rosemary, thyme, marjoram, black peppers, granulated garlic, soy sauce, sugar and roasted garlic. Simmer for 15 minutes.

Combine the flour and enough water to make a thin paste. Stir into pan and cook until thick. Taste and adjust the salt with chicken bouillon instead of plain salt.

Remove the apple and return the chicken to the pan, heat through.

Serve over pasta with a generous sprinkle of Romano cheese.