Colaluca Chicken With Pasta
Community Member
June 25, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 2 servings
- 1 lb chicken breast (455 g), cut into cubes
- ½ medium onion, diced
- 1 package portobello mushroom, sliced
- ¼ cup sundried tomato (50 g), diced
- 1 tablespoon garlic, minced
- 2 cups chicken broth (480 mL)
- 1 cup heavy cream (240 mL)
- 3 tablespoons olive oil
- 1 tablespoon white wine, for deglazing
- 8 oz rotini pasta (225 g)
- ½ tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- parmesan cheese, shredded, for garnish
- fresh parsley, chopped, for garnish
Preparation
- Season diced chicken with salt, garlic powder and Italian seasoning.
- Heat a pot on medium heat and add 2 tbsp olive oil. Add chicken and cook until browned. Once brown, remove chicken and set aside.
- Add 1 tbsp white wine to deglaze the pot. Once wine evaporates, add 1 tbsp olive oil and to this, add diced onions and sliced mushrooms.
- Cook until onions are translucent and mushrooms sweat, about 8-10 minutes
- Add sundried tomatoes and cook for 2-3 minutes. Once cooked, add minced garlic and cook for 30 seconds.
- Add back the cooked chicken, rotini, and chicken broth. Bring to a boil on medium heat and cover for 10 minutes, stirring every couple minutes.
- Add heavy cream and cook until thick, about 5 minutes. Take off heat and stir in shredded parmesan.
- Plate and garnish with parsley. Serve.
Ingredients
for 2 servings
- 1 lb chicken breast (455 g), cut into cubes
- ½ medium onion, diced
- 1 package portobello mushroom, sliced
- ¼ cup sundried tomato (50 g), diced
- 1 tablespoon garlic, minced
- 2 cups chicken broth (480 mL)
- 1 cup heavy cream (240 mL)
- 3 tablespoons olive oil
- 1 tablespoon white wine, for deglazing
- 8 oz rotini pasta (225 g)
- ½ tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- parmesan cheese, shredded, for garnish
- fresh parsley, chopped, for garnish
Preparation
- Season diced chicken with salt, garlic powder and Italian seasoning.
- Heat a pot on medium heat and add 2 tbsp olive oil. Add chicken and cook until browned. Once brown, remove chicken and set aside.
- Add 1 tbsp white wine to deglaze the pot. Once wine evaporates, add 1 tbsp olive oil and to this, add diced onions and sliced mushrooms.
- Cook until onions are translucent and mushrooms sweat, about 8-10 minutes
- Add sundried tomatoes and cook for 2-3 minutes. Once cooked, add minced garlic and cook for 30 seconds.
- Add back the cooked chicken, rotini, and chicken broth. Bring to a boil on medium heat and cover for 10 minutes, stirring every couple minutes.
- Add heavy cream and cook until thick, about 5 minutes. Take off heat and stir in shredded parmesan.
- Plate and garnish with parsley. Serve.
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