I cannot take credit for this scrumptious dish. My lovely chefs Erum and Carrie came over, and they made me this yummy meal. (Recipe below serves 5 to 6 people).Ingredients:
-8 ounces dried penne pasta (or any pasta that you prefer)
-12 ounces skinless, boneless chicken breasts halves, cut into bite-size strips
-1/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper
-2 tablespoons olive oil
-3 large cloves garlic, minced
-3 cups sliced fresh mushrooms
-1 medium onion, thinly sliced
-1/2 cup chicken broth
-1/4 cup dry white wine
-1 cup cherry tomatoes, halved
-1/4 cup fresh basil
-3 tablespoons snipped fresh oregano
Instructions:
-Cook pasta according to package directions. Drain; return pasta to saucepan. Cover and keep warm.
-Meanwhile, sprinkle chicken with salt and pepper. In large skillet heat 1 tbls of the oil over medium-high heat. Add chicken and garlic. Cook and stir for 3 to 4 minutes until chicken is tender and no longer pink. Remove from skillet. Cover and keep warm.
-Add the remaining oil to the skillet. Add mushrooms and onion. Cook and stir just until vegetables are tender. Carefully add chicken broth and wine. Bring to boiling; reduce heat. Boil gently about 2 minutes or until liquid is reduced by half. Remove skillet from heat.
-Add cooked pasta, tomatoes, basil, and oregano to skillet. Toss gently to coat all ingredients. Transfer chicken mixture to a serving bowl, sprinkle with pepper and salt to taste.
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