I love finding a good pasta recipe and this recipe that I originally found over at Julia’s Album are amazing. I make them with a Sun Dried Tomato Chicken Breast. (Follow this link to get that recipe.) The two go together perfectly. In fact I wouldn’t make one without the other. My husband is a huge fan of these noodles, as am I. He says they might even be better the next day. The kids on the other hand have to pick out the mushrooms and tomatoes, but they like the flavor. I have made this pasta a few times, paired with the chicken breasts for dinner guests and I get rave reviews. If you are looking for a good pasta dish to impress your company, this is the one. Pair it with the sun dried tomato basil Chicken and your company will be asking for more. Try it out and let me know how it turned out.
- 2-3 Tbsp. olive oil
- 8 oz. mushrooms, sliced
- 4 garlic cloves, minced
- 4 oz. sun-dried tomatoes, diced
- 2 cubes chicken bullion or 2 tsp. of chicken bullion granules
- 2 cups boiling water
- 1/2 cup heavy cream
- 1/2 cup half and half
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon dried basil
- 1 pound fettuccine pasta
Heat the olive oil over a medium heat. Add the mushrooms and garlic and sauté them for 5-10 minutes.
Add the diced sun- dried tomatoes and reduce the heat.
Dissolve the chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet.
Continue to cook the vegetables in the chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces some.
Add the heavy whipping cream and half and half and bring to a boil for a minute or two. Add Parmesan cheese and cook on low heat, stirring, for a couple of minutes. Add basil and stir, cook a few more minutes.
Cook your noodles al dente and add them to the sauce. Let the noodles and sauce cook a few more minutes, or until desired thickness. Mix well so all the noodles are coated with sauce completely.
Enjoy! This meal is amazing!