Chicken Milano Pasta

By NickiR

Untried

Amounts are approximate. Needs to be made and documented for exact measurements.

Ingredients

• 4 chicken breasts
• 4 Tbsp. olive oil
• S&P
• 1 tsp. garlic powder
• 1 cup sun-dried tomatoes
• 3 cups chicken broth
• 10 shallots, thinly sliced
• 12 medium cremini/cafe mushrooms, sliced
• 1 cup white wine
• 1 cup whipping cream
• 1 cup freshly grated Parmesan cheese
• Pasta

Details

Servings 4
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 375*.

Drizzle chicken breasts with a little olive oil and season with S&P and garlic powder. Bake in oven for 25 minutes or until cooked through. Let cool completely and dice into bite sized pieces.

In a large pot, combine chicken broth and sun-dried tomatoes. Bring to a boil and let simmer until needed. The tomatoes should absorb most of the broth.

In a frying pan, add the rest of the olive oil and butter and when hot, add the shallots and mushrooms. Cook over medium low until the mushrooms begin to brown. Add the white wine and cook it down by half. Combine with tomato mixture in the large pot.

Add heavy cream until you get a nice sauce like consistency. Add lots and lots of Parmesan. Finally, add the chicken, stir and test consistency. You may need to add more chicken broth.

Serve over your favorite pasta with Parmesan on top.