Chicken, Arugula, Thyme, and Pasta Stew

In a pot, heat 1 tablespoon olive oil over medium heat. Cook mushrooms and a pinch each of salt and pepper, 5 minutes; set aside. Add 2 more tablespoons of olive oil to the pot, along with the carrots, onion, and thyme sprigs. Season with salt and pepper, cover, and cook, stirring occasionally, until soft, about 10 minutes. Push the vegetables to the side of the pot. Add the remaining 1/2 tablespoon of olive oil and the chicken. Brown for 2 minutes before stirring in the chicken stock and simmering, partially covered, for 5 minutes. Discard the thyme sprigs and return the mushrooms to the pot. Season with salt and pepper to taste then stir in the arugula, cooked pasta, tomato paste, and fresh thyme leaves. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.