Chicken & Pasta in Tomato-Cream Sauce

Author: Justin
Serves 3-4

8 uncooked oz. "bite-size" pasta -- gnocchi or gnocchetti are ideal, but ziti, penne or something like that would do 1/2 lb. uncooked boneless chicken
heaping Tbl. garlic 8 oz. sliced raw mushrooms
14 oz. can diced tomato 1/2 c. white wine
salt, pepper, oregano, basil, chives to taste 4 oz. light cream and/or milk
up to 1/2 c. shredded fresh parmesan

Cook the pasta as usual.  If it is ready before the rest, cool and set it aside.

Saute garlic in a little oil.  Add chicken and sear.  Add mushrooms and saute for a minute or three.  Add tomato, and cook on high for a couple of minutes.  Add wine, and cook until reduced (10-15 minutes).  Add spices while that cooks.

When sauce is quite reduced, lower heat to low and add cream.  While that heats, add cheese a bit at a time.  Do not boil.  Once cheese is melted and sauce is hot, stir in pasta, reheat briefly if necessary, and serve immediately.

Notes and Variations

Quite good as described, and well worth making again.  Jane suggests adding a bit of onion to the initial saute.


Another one that came to Justin in a dream.  It is good to have an active subconscious.  From there, details were freely improvised.