Delicious Fall Pasta with Chicken and Mushrooms

Indulge in the flavors of autumn with this satisfying pasta dish. Tender chicken and earthy portobella mushrooms are combined with a savory sauce and tossed with leaf-shaped pasta. This recipe is perfect for cozy evenings and family gatherings. Enjoy the colors and tastes of the season with Foglie Chef Doogie's d'Autunno!

Ingredients

• 8 ounces foglie pasta
• 2 chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 1 large portobella mushroom, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Cook the foglie pasta according to the package instructions. Drain and set aside.
2. Season the chicken breasts with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and let it rest for a few minutes. Then, slice the chicken into thin strips.
3. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced portobella mushrooms, onion, and garlic. Sauté until the mushrooms are tender and the onion is translucent.
4. Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes to reduce the broth slightly.
5. Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens.
6. Add the cooked pasta and sliced chicken to the skillet. Toss everything together until well coated with the sauce. Season with salt and pepper to taste.
7. Serve the pasta in individual plates or bowls. Garnish with chopped fresh parsley.
8. Enjoy the rich and comforting flavors of this fall pasta dish!

Interesting Facts