Chicken and Mushrooms in a Sun Dried Tomato Sauce
Ok, so this post is my take on a dish that I absolutely love from Key Wester. I haven’t had it since we moved to Florida over 3 years ago and have really been missing it (sheesh, time flies!). I decided it would be pretty simple to recreate using a basic tomato cream sauce. The final product wasn’t the same as Key Wester’s — I actually liked it better! I only had half and half on hand so I used that in place of heavy cream and it tasted great. If you like sun dried tomatoes you have to try this!
2 Chicken Breasts, cut into bite sized pieces
1 large onion, chopped
2 cloves garlic, chopped
1 Cup sun dried tomatoes, chopped
8 oz mushrooms
¾ lb Penne Pasta
½ Cup white wine
1-1 ½ Cups Half & half
1 small can tomato sauce
Fresh basil (a bunch)
1 Tbsp Fresh parsley
Salt and pepper
Cook pasta according to manufacturer’s directions.
In a large skillet heat about 2 Tbsp of oil from the sundried tomatoes over medium-high heat. Place chicken in pan and sprinkle with salt and pepper, sauté until cooked through. Remove from the pan and set aside.
Melt 1 Tbsp of butter and oil in a skillet and add garlic, onion, mushrooms and tomatoes. Sauté until onions are transparent and garlic is fragrant. Reduce heat to medium; add wine allowing the wine to reduce for approximately 5 minutes. Stir in tomato sauce and half & half. Bring sauce to a boil and reduce heat to low. Stir in basil and parsley. Add pasta and toss to coat. Serve immediately.