Quick and Easy!

Creamy Mushroom Sauce with Sun Dried Tomatoes, Chicken and Pasta

Creamy Mushroom Sauce with Sun Dried Tomatoes, Chicken and Pasta Serves: 4


  • 4 boneless skinless chicken breasts
  • 4 small servings of your favorite pasta
  • 2 oz Bella Sun Luci ready to eat, Greek, Basil, or Zesty Pepper, or Sun Dried Tomatoes Julienne Cut
  • 2 Tbsp Bella Sun Luci Extra Virgin Olive Oil for the cause and 1 Tbsp for cooking the chicken
  • 4 med-lg garlic cloves, minced
  • 8 oz mushrooms
  • 3 oz white wine
  • 8 oz whipping cream
  • 4 while sprigs plus 4 leaves sage
  • Salt and pepper to taste


  • Preheat the oven to 350 degrees.
  • Slice the mushrooms.
  • Set aside the sage sprigs and finely chop the 4 sage leaves.
  • On a medium high flame, sauté the mushrooms in the 2 Tbsp olive oil with salt and pepper until lightly browned.
  • Add the garlic, stir for a minute or two, add the sage, stir in and add wine.
  • Reduce until almost dry.
  • Add the cream.
  • On a low flame, stirring occasionally, reduce to slightly thicken.
  • While reducing the sauce, cook the pasta and, in an oven-ready sauté pan, sear both sides of each chicken breast to light brown, remove to the oven and bake on each side 3-5 minutes (6-10 minutes total, depending on the size of each chicken breast).
  • Present with the chicken breast on top of the spaghetti and the sauce on top of the chicken.
  • Garnish with the sun dried tomato julienne and sage sprigs.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746