Brown Butter Angel Hair Pasta with Mushrooms

Do you ever have leftover chicken and wonder what you can do differently to serve it again? I have some leftover from making the Chicken Genovese,  this side dish, sorry to say, is not Keto friendly. But, it’s loaded with buttery goodness! Serves 2 Total Time 30 minutes

Ingredients:

• 8 ounces angel hair pasta 
• 1 tablespoon extra-virgin olive oil
• 1/2 cup fresh Panko breadcrumbs
• Kosher salt and freshly ground black pepper, to taste
• 8 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 4 sprigs thyme
• 2 tablespoons chopped fresh parsley leaves

Directions: 

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
3. Melt butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
4. Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
5. Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs, garnished with parsley, if desired. Yum Yum!