About this recipe: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.
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
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Method Prep:25min › Cook:20min › Ready in:45min
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.
Warm oven-safe dinner plates in a 110 C / Gas 1/4 oven.
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.
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.
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.