Recipe

Chicken Mushroom and Sundried Tomato Pasta

Entrees

Chicken, wild mushrooms and tender, sweet sun dried tomatoes combined together in this pasta recipe for the perfect balance of healthy, hearty, sweet and savoury. @wckitchengarden

Prep Time10 minsCook Time20 minsTotal Time30 mins

What you need

Ingredients

1 Sardo Sundried Tomatoes(chopped)

4 Chicken Thighs, boneless, skinless and sliced in 1/4" strips

6 oz 1/2 cup Onion, diced

1-2 cups Mushrooms, sliced, (Wild chanterelles or white button mushrooms, as preferred)

2 cups Chicken Stock

2 tbsp Cornstarch

1/2 cup Heavy Cream

1 tbsp Olive Oil

400 g Fresh cooked Fettuccine, or pasta preferred approx. 280 grams of dried pasta, cooked)

1/2 c Parsley, chopped, or (chiffonade parsley or chives are good substitutes)

Salt and Pepper to taste

Let's get Started

Directions

Heat non stick pan on medium high. Add chicken and sauté until browned on both sides, then add mushrooms and onion and continue to cook until onions are translucent and there is no liquid in pan.

Mix 2 tbsp cornstarch into 2 cups chicken stock (before heating) until smooth, then add to pan and stir, continuing to cook until it cooks and thickens the sauce slightly. Add Sun Dried Tomatoes and cream, stir to combine, then add pasta and parsley, tossing to coat.

Season with salt and pepper to taste and serve immediately.