Oyster mushrooms and lots of seasoning give this lemon chicken pasta dish a robust kick that will please any diner.

Ingredients

* 2 lbs chicken breasts with rib meat
* 1 tsp sea salt
* 1/2 tsp pepper
* 1/2 tsp onion powder
* 1/2 tsp garlic powder
* 1/2 tsp paprika
* 1/4 tsp dehydrated parsley flakes
* 2 tbsp olive oil
* 2-3 cloves garlic, thinly sliced
* 1 3/4 cup low sodium chicken broth
* 1/3 lb oyster mushrooms, stems removed
* 2 tbsp lightly salted butter
* 1/4 cup fresh dill, coarsely chopped
* Juice of 1 lemon
* 1 pound linguini, cooked al dente

Method

Clean chicken, remove skin and fat and pat dry. Combine seasonings and rub onto chicken on all sides. Heat olive oil and garlic together in a large skillet at medium heat until garlic is lightly browned then add chicken. Brown chicken on both sides. Once chicken is nicely browned, add chicken broth and oyster mushrooms. Cover skillet, reduce heat to low and cook until chicken is done on inside 20-25 minutes. Remove chicken breasts from skillet, remove meat from bones and discard bones. Add butter, dill and lemon juice to sauce in skillet. Cook on high, stirring constantly until sauce is thickened slightly. Return chicken to skillet. Drain cooked pasta and put in a bowl. Toss in chicken mixture.