Cook dinner the pasta. Carry a big pot of salted water to a boil. Add the pasta and prepare dinner the pasta till al dente.
Take away 1.5 cups of starchy pasta water from the pot earlier than straining the pasta.
Rinse the pasta with chilly water so it stops cooking and put aside for later.
Put together the rooster. Lay the rooster down on a flat floor and canopy it with plastic wrap. Pound the rooster with a meat tenderizer till the rooster is all one equal thickness, about 1-inch thick.
Lower the rooster into ½ inch strips and place the rooster right into a bowl. Put aside.
Put together the dry rub for the rooster. Add the flour, garlic powder, dried thyme, ½ teaspoon salt, and floor pepper to a bowl and blend till nicely mixed. Sprinkle the dry rub over the rooster strips and toss the rooster with the dry rub till the rooster strips are coated.
Subsequent, warmth a big skillet or forged iron pan with sides over medium/excessive warmth. Add 2 tablespoons of olive oil to the skillet. Make sure the olive oil coats the underside of the pan.
When the olive oil is aromatic, add one layer of the rooster strips to the pan. You might have to prepare dinner the rooster in 2 batches relying on how large your pan is.
Cook dinner the rooster for 2-3 minutes on both sides or till the rooster is golden brown and the inner temperature of the rooster reaches 165ºF. Take away the rooster from the pan and put aside.
Flip the warmth to medium and deglaze the pan with white wine. Use a wooden utensil to scrape the underside of the pan to loosen all of the brown bits from the pan (that is the place the flavour is).
Add the white onion and season with ¼ teaspoon salt. Sauté for about 2 minutes.
Drizzle the final 1 tablespoon of olive oil into the pan after which add the mushrooms. Toss the mushrooms with the onion and olive oil. Flip the warmth to medium/excessive and sauté for 3 minutes.
Add the garlic and ¼ cup of the meat broth to the mushrooms. Sauté the mushrooms for an extra 2-3 minutes or till the mushrooms start to brown barely.
Subsequent, add the solar dried tomatoes and the remaining salt to the pan and toss.
Add ½ cup of the starchy pasta water and remaining broth to the pan after which whisk within the tomato paste. Carry the combination to a mild boil. The sauce will begin to thicken.
As soon as the sauce has thickened, take away the pan from the warmth and slowly whisk within the heavy cream till mixed.
Return the pan to the warmth and warmth the sauce over medium warmth.
Add the rooster and pasta to the sauce and toss all of the elements collectively till the pasta and rooster are coated.
The pasta will take up many of the sauce and it is going to be completely scrumptious, however if you would like it saucier, add extra starchy pasta water by the tablespoon.
Prime the pasta with a beneficiant quantity of grated parmesan and recent thyme.
