Pasta for Two Thursday, February 9, 2012


6 oz vermichilli pasta
2 chicken breast halves
2 TBSP olive oil
1 cup sliced mushrooms
¼ cup sun dried tomatoes in oil
½ cup whipping cream
¼ cup grated Parmesan cheese
Italian Parsley, chopped
Salt and pepper to taste


Cook the pasta according to pkg directions and keep warm. Place chicken breasts between two pieces of plastic wrap and pound to flatten. Heat 1 TBSP oil in a heavy skillet. Place chicken in skillet and cook over medium high heat until it is well browned and cooked through. Remove chicken to a warm plate and cut crosswise into thin strips. In the same skillet, add the remaining 1 TBSP of oil and add the mushrooms. Cook stirring until they give up their liquid and begin to soften. Add the tomatoes and cream and cook quickly until reduced by about half. Stir in the pasta and the Parmesan cheese. Divide the pasta into plates and place the sliced chicken on top and sprinkle with parsley. Serve hot.


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