Chicken ala Peroom

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You know that moment, when it’s Wednesday night, time for dinner, and you forgot to pull out the roast? (well, maybe not the roast part!) This recipe is perfect for those nights, as it’s easy, fast, and delicious. Your newest recipe to add to the comfort food secret stash.

Chicken ala Peroom

Creamy, dreamy, and so, so easy!

1 pound chicken thighs (boneless skinless )
1 pound sliced mushrooms
1 cup sweet peas (fresh, or frozen)
1 tablespoon truffle oil
4 tablespoons salted butter (divided)
1 pound linguine ((or 'pasta' of choice; zoodles would be awesome!))
2 leaves fennel bulb (minced)
2 cups heavy cream
2 tablespoons chopped fresh parsley leaves

For the seasoning

1 teaspoon each (sumac powder and cumin)
1/2 teaspoon truffle powder
1/2 teaspoon celery salt/flakes
1/2 teaspoon fresh ground pink peppercorns
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper (to taste)

To make the seasoning, combine spices in a small bowl; season with salt and pepper, to taste. In a gallon size Ziploc bag (or large lidded bowl), add chicken, truffle oil and spice mixture, shaking to coat thoroughly.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Chop chicken into chunks.
Throw in 1 carton sliced mushrooms and saute until cooked through. Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; adding 1 cup frozen peas in the last 3 minutes of cooking; drain well.
Melt remaining 2 tablespoons butter in the skillet. Add fennel bulb, and cook, stirring frequently, until soft and translucent, about 4 minutes. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
In pan with sauce, add pasta, and chicken; then gently toss to combine.
Serve immediately with chicken, garnished with parmesan cheese and parsley, if desired.