 | | Directions |
- Heat olive oil and butter in large skillet over medium heat.
- Add mushrooms, sauté for 5 minutes.
- Add shallots and sauté another 3 minutes.
- Add chicken, tomatoes and milk. Cook for 5 minutes, stirring occasionally.
- Cook pasta according to package directions.
- In large serving bowl, toss pasta, sauce, cheese, basil and salt. Serve immediately with extra cheese for garnish.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: Large skillet, stock pot
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 3 shallots - chopped |
| - | | 2 boneless, skinless, chicken breasts - grilled and sliced into bite size pieces |
| - | | 1/2 cup sun-dried tomatoes - packed in oil, drained and chopped |
| - | | 8 ounces baby bella mushrooms - sliced |
| - | | 1/2 cup milk |
| - | | 8 ounces short noodle pasta such as penne or macaroni |
| - | | 1 tablespoon unsalted butter |
| - | | 1/2 cup Romano cheese - more for garnish |
| - | | 6 basil leaves - fresh and chopped |
| - | | 1/2 teaspoon salt |
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