Another recipe from our new cookbook Food Matters. Pasta and mushrooms is one of my favorite combinations on earth. I didn't think the chicken added much to this dish and would just leave it out next time, personally, but it does make the recipe heartier.
Ingredients
2 tbsp olive oil, or more as needed
8 oz boneless skinless chicken thighs or breast, cut into chunks
1-1/2 lbs mushrooms, preferably assorted; sliced
1 onion, julienned thin
1/2 cup red wine
1 tbsp rosemary, chopped
8 oz any pasta; cooked reserving about 1 c. cooking liquid
1/4 cup parsley, chopped (optional)
1/2 cup parm, grated (optional) Add Cooking Step Directions
1. Heat oil and saute chicken and cook until no longer pink; remove to a plate.
2. Add a little more oil if needed and saute onions and mushrooms; season. Stir once, cover and cook, undisturbed for 5-7 mins or until mushrooms have release some liquid. Remove lid, increase heat nd cook, undisturbed for 3-5 mins or until mushrooms just begin to stick.
3. Return chicken to pan and add wine and rosemary.
4. Toss in pasta to pan, adding cooking water as needed to moisten; season and garnish with parsley and parm.
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