|Source||Betty Sheridan (1997)|
|Prep time||40 minutes|
|Cooking time||15 minutes|
|Total time||55 minutes|
In a medium pan, heat olive oil. Add shallots to the pan and allow them to sweat. Add the sautéed mushrooms. Season with salt and pepper. Add butter, then chicken stock to the pan, they will come together as a sauce. Add chicken, diced tomato and pasta to the pan. Add fresh herbs and watercress. Cook just until watercress is slightly wilted. Re-season with salt and pepper. Serve.
From the Food Network, Dining Around Show.