Quick and Easy!

Creamy Mushroom Sauce with Sun Dried Tomatoes, Chicken and Pasta

Serves: 4

4 boneless skinless chicken breasts
4 small servings of your favorite pasta
2 oz Bella Sun Luci ready to eat, Greek, Basil, or Zesty Pepper, or Sun Dried Tomatoes Julienne Cut
2 Tbsp Bella Sun Luci Extra Virgin Olive Oil for the cause and 1 Tbsp for cooking the chicken
4 med-lg garlic cloves, minced
8 oz mushrooms
3 oz white wine
8 oz whipping cream
4 while sprigs plus 4 leaves sage
Salt and pepper to taste

Preheat the oven to 350 degrees.
Slice the mushrooms.
Set aside the sage sprigs and finely chop the 4 sage leaves.
On a medium high flame, sauté the mushrooms in the 2 Tbsp olive oil with salt and pepper until lightly browned.
Add the garlic, stir for a minute or two, add the sage, stir in and add wine.
Reduce until almost dry.
Add the cream.
On a low flame, stirring occasionally, reduce to slightly thicken.
While reducing the sauce, cook the pasta and, in an oven-ready sauté pan, sear both sides of each chicken breast to light brown, remove to the oven and bake on each side 3-5 minutes (6-10 minutes total, depending on the size of each chicken breast).
Present with the chicken breast on top of the spaghetti and the sauce on top of the chicken.
Garnish with the sun dried tomato julienne and sage sprigs.