Comfort food exists in all shapes, flavors and cuisines. One of my go-to’s is pasta and this one, created with what I like to call a “self sauce” because the sauce quickly creates itself from one of the main ingredients — sun-dried tomatoes — is easy and satisfying. But the true workhorse of the recipe are the mushrooms, imparting meaty flavor to sometimes bland boneless, skinless chicken breast. Mushrooms are also a good source of vitamins, particularly vitamin D.
Pasta with Chicken and Sun-Dried Tomatoes Recipe
1 lb boneless, skinless chicken breasts, diced into one inch pieces
1 small yellow onion, diced
3 T olive oil, divided
1/2 cup dry white wine
2 cups white or cremini mushrooms, washed, dried, stems trimmed, thickly sliced
1 – 8 oz jar California Sun-dried Tomatoes, Julienne Cut with herbs
1 T fresh rosemary, leaves stripped from stems, minced
1/3 cup Italian parsley leaves, coarsely chopped, stems discarded
1 lb pasta of choice, prepared according to package directions. Drain and toss with 1 T olive oil, keeping covered until ready to serve.
Warm 2 T olive oil in large, deep skillet over medium-high heat until shimmering. Add chicken to skillet and cook until lightly browned and no longer pink. Remove to clean bowl.
Add remaining tablespoon oil to skillet. Add onions and cook over low heat, stirring often until translucent and golden, but aren’t browned.
Add wine and bring to boil, scraping up browned bits. Reduce to 2 tablespoons.
Lower heat to medium and add mushrooms. Sauté until browned and juices have been released and reabsorbed.
Add jar of sun-dried tomatoes to skillet, with oil. Stir to coat mushrooms.
Return chicken and any juices accumulated in the bowl to skillet. Stir to incorporate. Cover and reduce heat to low. Simmer for about 5 minutes. Salt and pepper to taste.
Serve over pasta in warmed shallow bowls. Sprinkle with parsley.
Wine guru Stephanie Davis says she loves it when she finds a steal of a deal and her spouse thinks she’s paid a lot of money for it. Keeping that bargain price tag in mind, enhance your pasta dish along with your evening with this baby Barolo made from 100% Nebbiolo, and keep everyone in the dark. Steph says the magic happens with the food, so be patient and enjoy it with the meal.
Villadoria Bricco Magno Langhe Rosso, $14/bottle.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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