Chicken, wild mushrooms and tender, sweet sun dried tomatoes come together in this pasta (fettuccine) recipe for the perfect balance of healthy, hearty, sweet and savory.
4Chicken Thighs, boneless, skinless and sliced in ¼" strips
½cOnion, diced
1-2cMushrooms, slicedI used wild chanterelles but white button work well too
2cChicken Stock
2tablespoonCornstarch
½cHeavy Cream
1 containerSardo Sun Dried Tomatoes, drained
400gramsFresh cooked Fettuccine or similar pastaSubstitute approx 280 grams of dried pasta that has been cooked
½cParsley, chopped or chiffonadeParsley or Chives are good substitutes
Salt and Pepper to taste
Instructions
Heat non stick pan on medium high. Add chicken and saute 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 tablespoon 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.