Penne Napolitana And Linguini With Creamy Chicken
- 2 tablespoons olive oil
- 1 onion small, finely chopped
- 2 cloves garlic minced
- 1 teaspoon chili flakes
- 13 1/2 ounces diced tomatoes
- 18 ounces penne cooked, drained
- shaved Parmesan cheese to serve
- fresh basil leaves to serve
- 1 chicken breast cubed
- 7 ounces mushrooms sliced
- 2 teaspoons fresh thyme leaves
- 1 cup white wine
- 3/4 cup cream
- fettuccine cooked, drained
- For the Penne Napolitana, heat 1 tbsp oil over medium heat and saute onion, 1 clove of garlic and chili flakes for 3-4 mins, stirring, until tender. Add tomatoes and bring to a boil. Reduce heat and simmer for 4-5 mins, until thickened slightly. Season then toss with penne. Garnish with parmesan and basil.
- For the Linguini with Creamy Chicken, heat remaining oil over medium-high heat. Saute chicken for 3-4 mins, until golden. Remove from pan. Cook mushrooms for 2-3 mins. Return chicken to pan along with thyme and remaining garlic. Cook for 1 min. Add wine then cream. Simmer for 2-3 mins. Season then toss with fettuccine. Garnish with parmesan.
olive oil, onion, garlic, chili flakes, tomatoes, penne, parmesan cheese, fresh basil, chicken, mushrooms, thyme, white wine, cream, fettuccine cooked
Taken from www.yummly.com/recipe/Penne-Napolitana-and-Linguini-with-Creamy-Chicken-1407380 (may not work)