Ingredients
-
1 tablespoon butter, melted
-
1/2 cup white wine or 1/2 cup apple juice
-
4 ounces penne pasta, cooked as per package directions
-
1/2 cup sweet white onion, chopped
-
2 -3 cloves garlic, finely minced
-
1/2 cup sliced mushrooms
-
3/4 cup creme fraiche, plus
-
2 tablespoons creme fraiche
-
3 tablespoons parmigiano-reggiano cheese
-
2 tablespoons fresh basil, rough chopped
-
salt and pepper
-
2 boneless skinless chicken breast halves
Instructions
- Cube chicken and sprinkle with salt and pepper.
- Melt butter in a medium skillet, add chicken and cook until chicken is no longer pink and lightly browned.
- Stir in garlic and onions and continue to cook until onions are translucent, add mushrooms and saute until soft.
- Remove chicken mixture from pan and add white white to deglaze pan.
- Cook until most of wine has evaporated, stir in chicken mixture, basil and creme fraice.
- Stir and heat on low until thoroughly heated.
- Serve over fresh cooked pasta, garnish with remaining 2 tablespoons creme fraiche and freshly grated cheese.
- Serve immediately.