Mushroom and Sage Pasta
4 T. The Tasteful Olive medium intensity olive oil, divided
1 tomato, diced
Sea salt, to taste
Pepper, to taste
2 cloves garlic, minced
2 chicken breasts, cut into 1" pieces
8 oz button mushrooms
1 lb. penne pasta
2 T. Mushroom and Sage olive oil from The Tasteful Olive
In a medium skillet, heat 2 T. medium intensity olive oil and add tomato, salt, pepper, and garlic. Stir occasionally over medium heat until most of the moisture from the tomato is evaporated. Set aside.
Wash the skillet, dry it and add the remaining 2 T. medium intensity olive oil. Sprinkle the chicken with salt and pepper and cook 6-8 minutes, until chicken is cooked thoroughly.
Remove chicken to a plate with a slotted spoon and saute mushrooms until they are brown and have lost most of their moisture.
Finally, boil the pasta in well-salted water, according to directions. Drain and mix the pasta, tomatoes, chicken, mushroom and Mushroom and Sage olive oil.
Author: Chris Perrin
