You will need:
1 head of garlic
8 oz. pkg. linguine
3/4 cup chicken broth
1/4 cup of white wine
Juice of 1 lemon
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 Tbs. of extra virgin olive oil, divided
4 skinless, boneless chicken breast halves
3 Tbs. all-purpose flour
1/4 grated parmesan cheese
1 cup chopped cremini mushrooms
4 Tbs. butter
1/3 cup of chopped scallions
Preheat the oven to 400 degrees Fahrenheit. Cut the top off of the head of garlic. Place the garlic head in the middle of a piece of foil. Drizzle one tablespoon of olive oil on top and wrap with the foil. Bake for 30 minutes, until cloves are soft. Let cool enough so you can handle.
Bring a large pot of water to a boil. Add the pasta and cook according to the package directions; drain. Place the pasta on a large platter.
Squeeze the garlic cloves into a medium bowl. Mix in the chicken broth, white wine, lemon juice, salt and pepper. Set aside.
Heat 2 Tbs. of olive oil in a large skillet. Lightly coat the chicken in the flour and add to the skillet. Brown the chicken breast on each side, about 6 minutes on each side. Remove the chicken from the heat and set aside.
Leave the juices from the chicken in the skillet. Stir in the garlic and chicken stock mixture and bring to a boil. Reduce heat and add the parmesan cheese, chicken and mushrooms. Continue cooking for about 5 minutes or until the chicken is no longer pink. Remove the chicken from the skillet leaving the sauce in the pan. Place the chicken on top of the pasta. Add the butter to the garlic sauce and add the scallions. Stir just until the butter is melted. Pour the sauce over the chicken and pasta. You can top this dish with chopped tomatoes for freshness. Bon Appetiti!