ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content

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!
Colaluca Chicken With Pasta

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

  1. Season diced chicken with salt, garlic powder and Italian seasoning.
  2. 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.
  3. 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.
  4. Cook until onions are translucent and mushrooms sweat, about 8-10 minutes
  5. Add sundried tomatoes and cook for 2-3 minutes. Once cooked, add minced garlic and cook for 30 seconds.
  6. 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.
  7. Add heavy cream and cook until thick, about 5 minutes. Take off heat and stir in shredded parmesan.
  8. 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

  1. Season diced chicken with salt, garlic powder and Italian seasoning.
  2. 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.
  3. 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.
  4. Cook until onions are translucent and mushrooms sweat, about 8-10 minutes
  5. Add sundried tomatoes and cook for 2-3 minutes. Once cooked, add minced garlic and cook for 30 seconds.
  6. 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.
  7. Add heavy cream and cook until thick, about 5 minutes. Take off heat and stir in shredded parmesan.
  8. Plate and garnish with parsley. Serve.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.