Fettuccine with Chicken and Mushrooms

At the local Asian grocery store yesterday I found some gorgeous oyster and trumpet mushrooms.  (I was actually looking for shiitakes, but none were to be found.)  Sprouts had a sale on whole wheat Delallo pasta last week and I'd picked up a bag of fettuccine, so fettuccine with chicken and mushrooms it is.  I LOVE mushrooms, so I put a lot in.  Feel free to use less (or more!).

Fettuccine with Chicken and Mushrooms

Ingredients:

• 1/2 pound whole wheat fettuccine noodles
• 1 tablespoon Smart Balance
• 1 pound mushrooms, sliced (I used equal parts oysters and trumpets tonight)
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• 1 teaspoon-ish dried thyme
• 1 teaspoon-ish dried oregano
• 1/2 pound chicken breasts, cut into 1/2" pieces
• 1 tablespoon whole wheat flour
• 1/2 lemon

Directions:

• Prepare the pasta to al dente according to package instructions.  Drain, reserving 1 cup of the pasta liquid, and set aside.
• In a large skillet, melt the Smart Balance on medium-high heat and saute the shrooms with the spices and herbs for a few minutes until the shrooms begin to soften.  Add the chicken and continue to saute until cooked through. 
• At this point the shrooms had released about 1 cup of liquid in the skillet, which was perfect.  If your shroom/chicken mixture seems a little dry, add some of the reserved pasta water.  Sprinkle a tablespoon of whole wheat flour into the skillet and stir for a minute.
• Add in the cooked pasta and spritz with the juice of 1/2 a lemon.  Toss and serve.