Ingredients
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1 tablespoon olive oil
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon butter
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3 ounces wild mushrooms, chopped
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0.5 (7 ounce) can diced tomatoes, undrained
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1/2 teaspoon sugar
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4 ounces penne, cooked
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1/4 cup mozzarella cheese, shredded
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2 tablespoons parmesan cheese, grated
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1 boneless skinless chicken breast, cut into 1-inch cubes
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1 tablespoon shallot, minced
Instructions
- Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
- Sauté in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside.
- Melt the butter in the same pan and sauté the shallot until translucent, then add the mushrooms and sauté for a few minutes.
- Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
- Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
- Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.