Creamy Chicken & Mushroom Pasta

8 oz. wide egg noodles

3 T. unsalted butter, divided

1/4 c. olive oil, divided

24 oz. sliced cremini mushrooms

1-3/4 t. kosher salt, divided

1-1/2 c. unsalted chicken broth

3/4 c. half-and-half

2 t. sherry vinegar

2 c. shredded cooked chicken breast (from 1 rotisserie chicken)

3 T. chopped fresh tarragon, divided

Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 T. butter. Partially cover with lid to keep warm.

Meanwhile, heat 3 T. oil in a large, high-sided skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3-4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 T. oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3-5 minutes.

Add 3/4 t. salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8-10 minutes. Remove from heat. Add vinegar and remaining 2 T. butter. Fold in chicken, 2 T. tarragon, and remaining 1 t. salt. 

To serve, top noodles with mushroom mixture and garnish with remaining 1 T. tarragon.

Serves 4.

Adapted from Real Simple magazine.