Servings: people
Pasta with Mushroom-White Wine Sauce and Rosemary Almonds
A delightful chicken dish with pasta, mushroom-white wine sauce, arugula, and rosemary almonds. The dish is easy to make and mostly takes care of itself.
Equipment
- Cutting Board
- Knife
- Sauté Pan
- Pot
Ingredients
Pasta with mushroom-white wine sauce and rosemary almonds
- 250 gram Mushrooms brown, thinly sliced
- 250 gram Cherry Tomatoes halved
- 2 pcs. Garlic solo, halved in thin slices
- 28.4 gram Butter
- 1 dash Balsamic Vinegar
- 450 gram Chicken Breast
- 75 gram Fresh spinach
- 300 gram White Wine
- 0.5 l Cream
- 4.6 gram Nutmeg grated
- 7.8 gram Spices e.g., rotisserie chicken rub
- Flake Salt
- 1 handful Almonds rosemary almonds
- 2 handfuls Arugula
- 250 gram Pasta fresh, cooked according to package instructions
Instructions
- Melt the butter in a sauté pan and sauté mushrooms, garlic, and tomatoes with a hint of nutmeg and rotisserie chicken rub.
- When the mushrooms are tender, add spinach, white wine, and balsamic vinegar and let it simmer a bit.
- Cut the chicken into desired pieces and add it to the sauce, letting the dish simmer for 30 minutes.
- Arrange the meal on a plate, first some arugula, then pasta, pour the sauce over, and add some rosemary almonds.
- Bon appétit.