European inspired cheesy chicken pasta; a one pot wonder
Ingredients
With a beautiful rosé coloured sauce and European cheeses, you can’t go wrong! Keep in mind you could switch out the gorgonzola or parmesan used in this recipe for one of your favourite local cheeses!
1 tbsp (5 mL) cooking oil
1 medium yellow onion, diced
6 large white mushrooms, diced
2 cloves of garlic, finely diced
2 large Roma tomatoes, finely chopped
¾ cup (175 mL) Pinot Grigio
4 large boneless chicken breasts, chopped into 1-inch pieces
2/3 cup (150 mL) tomato paste
2 ½ cup (625 mL) tomato sauce
4 cup (1 L) 10% cream (blend)
14 oz (410 g) penne pasta noodles
1 ½ cup (375 g) parmesan cheese
½ cup (125 mL) European gorgonzola cheese
Water as needed
Directions
Heat a large saucepan over medium-high and combine oil, yellow onion, and mushrooms together in pan. Sauté for 5 minutes then add garlic and Roma tomatoes and sauté for another 4 minutes. Deglaze pan with white wine and
let simmer until the alcohol has evaporated, then add chicken and tomato paste. Stir to coat chicken and cook until chicken is just about done, approximately 6 minutes. Add in tomato sauce, cream, pasta noodles, gorgonzola cheese, and ½ cup of parmesan cheese. Stir to combine and simmer on medium-low for about 14 minutes or until pasta is cooked through to your liking. Keep in mind you may need to add additional hot water to saucepan to cook pasta through. Serve with the remainder of the parmesan sprinkled over top of dish.