Campanelle / Chicken / Sun-dried Tomatoes / Chanterelle Mushrooms / Port Wine Cream Sauce Recipe
Chef Special
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the campanelle pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté Chicken
In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and black pepper. Sauté until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 3
Cook Mushrooms and Garlic
In the same skillet, add the chanterelle mushrooms and cook for about 4 minutes until tender. Add the minced garlic and sun-dried tomatoes, cooking for another 2 minutes.
- 4
Make the Sauce
Pour the port wine into the skillet and let it simmer for 3-4 minutes, allowing it to reduce slightly. Stir in the heavy cream, mixing well, and let it cook for another 2-3 minutes until the sauce thickens.
- 5
Combine Ingredients
Return the sautéed chicken to the skillet, then add the cooked campanelle pasta. Toss everything together to coat the pasta and chicken in the sauce. Adjust seasoning with salt and black pepper to taste.
- 6
Serve
Garnish with chopped fresh parsley and serve warm.
