1. Bring a large pot of water to boil. 2. Heat 4 tablespoons of extra-virgin olive oil in large skillet over medium-heat. 3. Add scallions and saute 1-2 minutes. 4. Add mushrooms and cook an additional 4-6 minutes. 5. Season with salt and pepper. 6. Transfer to a bowl; set aside. 7. Add remaining extra-virgin olive oil to same skillet and heat over medium-high heat. 8. Add chicken and saute 2-3 minutes. 9. Add wine and mix well, incorporating any browned bits of chicken that stuck to the bottom of skillet. 10. Reduce wine by 1/2. 11. Add scallions and mushrooms. 12. Cook pasta for 2-3 minutes. 13. Drain pasta reserving 2 cups of cooking liquid. 14. Add saffron to the cooking water to taste; water should be a deep yellow color. 15. Add pasta to skillet and continue cooking until al dente, adding enough of the saffron water to thin, as desired. 16. Starch released from the pasta will thicken sauce. 17. As soon as the pasta is al dente, season with salt and pepper; serve immediately. 18. Garnish with chives, if desired. 19. Serve with white wine and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
