Chicken and Mushroom Linguine

Boil a substantial container of salted water until it reaches its highest temperature. Insert linguine into the boiling liquid and cook for approximately 8 minutes, or until it reaches your desired level of tenderness. Remove from the water with a strainer.

In a separate, large cooking vessel, melt butter over medium heat. Introduce sliced onion and button mushrooms into the pan and cook until they are tender and soft. Utilize a utensil to carefully remove the cooked vegetables from the pan and set them aside.

Add chicken pieces to the same cooking vessel and sprinkle with minced garlic. Stir the ingredients together until they are evenly browned and cooked through, ensuring that all chicken is fully prepared. Mix flour powder and salt into the pan's residual liquid until it reaches a smooth consistency. Gradually blend in chicken broth, stirring constantly to prevent lumps from forming. Simmer the mixture over low heat until it thickens slightly.

Return the cooked mushrooms and garlic to the pan, stirring them together with the remaining ingredients. Introduce a dollop of sour cream into the mixture and season with black pepper to taste. Continue cooking until heated through, but avoid bringing the mixture to a boil.