300 g pasta
4 chicken breasts
400 g mushrooms, sliced
2 cloves of garlic
200 ml cooking cream
Half a jar of 300 gr dried tomatoes in oil
50 g toasted pine nuts
75 g parmesan cheese
1 tbsp olive oil
pepper and salt
Cook the pasta according to the package. Keep some of the cooking liquid while draining. Chop the onion and garlic finely and fry in a little olive oil. Add the mushrooms and fry for 5 minutes. Meanwhile, cut the drained dried tomatoes into pieces and add to the pan as well. Add the cream and stir well. Season the sauce with a pinch of salt and pepper if desired.
Meanwhile, heat a (grill) pan and rub the chicken with a little olive oil and salt and pepper. Grill the chicken nicely brown on both sides, this takes about 15 minutes depending on the thickness. Always check whether it is well cooked inside.
Toss the pasta with the sauce and mushrooms. Add some cooking liquid and half the cheese to make the sauce smooth. Transfer the pasta to a plate and serve with the grilled chicken, Parmesan cheese and pine nuts. Also delicious with a fresh salad.
Source: Leukerecepten by leukerecepten-nl.
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