Sherry Cream Pasta Recipe
Chicken, Shallot, Mushroom, Asparagus, and Roasted Red Peppers tossed in our light, sweet sherry wine sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook 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 cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- 3
- 4
Add Roasted Peppers and Sherry
Stir in the roasted red peppers and sherry wine. Let it simmer for 2-3 minutes to allow the sherry to reduce slightly.
- 5
Add Cream and Combine
Reduce heat to low and stir in the heavy cream. Add the cooked chicken back to the skillet and mix well. Season with salt and black pepper.
- 6
Combine with Pasta
Add the cooked pasta to the skillet and toss until everything is well coated with the sauce.
- 7
Serve
Serve hot, garnished with grated Parmesan cheese.
