This is one of our very favorite pasta dishes. It was one of the first recipes I posted on this blog, but as time has gone on I've tweaked it here and there to make it even better! It's similar to the Macaroni Grill's Pasta Milano. Flavor packed sun-dried tomatoes, garlic, white wine, and chicken broth help to make a deliciously flavorful cream sauce which perfectly blends the components together to make a very satisfying dinner.
Pasta Milano
2 TBSP Butter
4 cloves garlic, minced
1/2 cup sundried tomatoes, packed in olive oil, sliced
1/2 cup white cooking wine
2 cup chicken broth
1 cup milk
1 cup heavy whipping cream
1/2 cup parmesan cheese
2 large chicken breasts, thinly sliced
1 cup sliced portebello mushrooms (optional)
4 TBSP chopped, fresh basil, or 2 tsp dried
1 lb bowtie pasta
In a large saute pan melt the butter. Add the minced garlic and mushrooms and cook over medium heat until the garlic is lightly browned and fragrant, and the mushrooms are tender. Season chicken with salt and pepper then place in the pan. Cook for 1-2 minutes per side until white and cooked through. Pour in chicken broth and white wine. Simmer until the liquid is reduced by half.
Meanwhile, boil pasta in chicken broth or water according to the package directions until slightly firm.
Once the liquid has been reduced in the saute pan, add in the sundried tomatoes along with 1-2 TBSP of the oil, milk, and cream, and basil.. Bring to a simmer and add the parmesan cheese. Reduce heat to low.
When pasta is cooked, drain well but do not rinse. Add pasta to the sauce mixture and stir to coat well.
Top with additional parmesan cheese if desired. Enjoy!
Comments