Creamy Chicken Sundried Tomato and Mushroom Pasta

Creamy Chicken Sundried Tomato and Mushroom Pasta

This creamy chicken sundried tomato and mushroom pasta is relatively quick and easy to make. Impress the family with this upscale yet rustic pasta dish during the week or as a dinner party main for guests on the weekend.

Creamy Chicken Sundried Tomato and Mushroom Pasta

Perfectly cooked al dente penne coated with a rustic mushroom and sundried tomato-infused cream sauce makes for an explosion of flavours in your mouth! The combination of salty-sweet sundried tomatoes, earthy mushrooms, and moist chicken in a mild, light cream sauce is bound to please any crowd.

Creamy Chicken Sundried Tomato and Mushroom Pasta

My kids can be quite finicky when it comes to proteins-one day they’ll devour them, and the next day they won’t give them a second glance. Having said that, whenever I throw some pasta in the mix I know the recipe will be a winner!

Creamy Chicken Sundried Tomato and Mushroom Pasta

Case in point, this creamy chicken sundried tomato and mushroom pasta! The kids gobbled this up and my husband too! With hearty chunks of chicken and mushrooms, a little portion of this pasta goes a long way, meaning more leftovers than anticipated!

Creamy Chicken Sundried Tomato and Mushroom Pasta

Creamy Chicken Sundried Tomato and Mushroom Pasta

2015-04-07
: 6-8 servings
: 10 min
: 20-25 min

This creamy chicken sundried tomato and mushroom pasta is relatively quick and easy to make. Impress the family with this upscale yet rustic pasta dish during the week or as a dinner party main for guests on the weekend. Perfectly cooked al dente penne coated with a rustic mushroom and sundried tomato-infused cream sauce makes for an explosion …

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Creamy Chicken Sundried Tomato and Mushroom Pasta
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Ingredients
    400 grams penne or pasta of choice
  • 2 large chicken breasts, cut into 1 inch cubes
  • 2 cups portobello mushrooms, thinly sliced
  • 1/4 cup sundried tomatoes (dried), finely diced
  • 1 tsp. tomato paste
  • 100 ml cup heavy cream
  • 1/2 cup reserved pasta cooking water
  • 1-2 tbs. fresh parsley, finely chopped
  • Parmesan cheese, quantity as desired
  • Sea salt and pepper to taste
Directions

Bring water to a boil in a large pot. Add 1-2 tbs. of sea salt and the pasta and cook For 2 minutes less than the suggested cooking time on the package instructions. The pasta should be al dente as it will continue to cook in the sauce, absorbing all the flavours!

In the meantime, heat 2 tbs. of olive oil in a large frying pan on medium heat. Add the chicken and cook for 7-8 minutes or until lightly browned then remove from the pan.

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Add the sliced mushrooms to the frying pan (adding more oil, if necessary) and cook for 5 minutes then add the cream, tomato paste, and sundried tomatoes. Reduce the heat to low and cook for 5-7 minutes, stirring to combine.

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Once the pasta is cooked, drain (reserving 1/2 cup of the cooking water) then add it directly into the frying pan along with the chicken. Add the 1/2 cup of cooking water and continue to cook the pasta for another 2-3 minutes or until the water has almost completely evaporated and the sauce has thickened.

Garnish with freshly chopped parsley, Parmesan cheese and an extra drizzle of extra virgin olive oil.

Creamy Chicken Sundried Tomato and Mushroom Pasta

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