Pasta with chicken and portabello mushrooms

    45 min

    The perfect dish to wow your guests. It's simple and tastes fantastic. Pasta is topped with a highly flavoured tomato-based sauce, with chicken and portabello mushrooms. Serve with a side salad or garlic bread, if desired.

    10 people made this

    Serves: 8 

    • 450g pasta
    • 1 tablespoon olive oil
    • 2 tablespoons olive oil
    • 4 cloves garlic, finely chopped
    • 160g chopped onion
    • 60g chopped green pepper
    • 1 whole boneless, skinless chicken breast, cubed
    • 2 portabello mushrooms, cut into 1.25cm pieces
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1/2 teaspoon sage, rubbed
    • 1/2 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 4 tablespoons Chardonnay wine
    • 125ml Burgundy wine
    • 900g tomato-based pasta sauce

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. In a large pot bring 6 litres of unsalted water to the boil. Cook pasta until al dente. Drain well. Place pasta back in the pot, add 1 tablespoon of olive oil and mix to prevent the pasta from sticking together. Cover and keep warm while the sauce finishes simmering.
    2. Warm oven-safe dinner plates in a 110 C / Gas 1/4 oven.
    3. Meanwhile, in a large pan, heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the garlic and saute until the aromatic oils are released, about 1 minute.
    4. Add the chopped onion and pepper and saute 3 minutes. Add the chicken, thyme, basil, sage, salt and black pepper. Cook until the chicken is no longer pink. Add the Chardonnay, Burgundy wine and pasta sauce and heat until bubbling. Add the portabello mushrooms and cook until the mixture has reduced and is thick and hot.
    5. To serve, place two large serving spoonfuls of pasta on each warmed plate and top with a large ladle of the chicken and portabello sauce.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    This was divine and really so easy. The only hard part was finding D'Autunno pasta. I eventually just substituted garlic and spinach pasta for it and it worked extremely well. I put the chicken in right after the garlic so it would have a better chance to brown and cook through.  -  22 Mar 2006  (Review from Allrecipes US | Canada)


    The sauce was amazing, a refreshing taste to the regular spagetti sauce. The noodles i didn't do right, so they were a bit 'unusual' i'll have to give them another try. They were beautiful however, just a little more difficult to work with. It was delicious!  -  04 Mar 2005  (Review from Allrecipes US | Canada)


    Delicioso!  -  17 Apr 2005  (Review from Allrecipes US | Canada)