Quinoa Pasta in Herb & Mushroom Sauce
Searing the chicken breast seals in juices and by roasting it, you'll have an anything but dry breast. This sauce thickens up through evaporation of the liquid, with no need to add extra thickeners. If you'd like to quickly thicken it, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
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Ingredients
- 1 pound quinoa pasta
- salt
- 2 tablespoons olive oil
- 1 medium onion chopped
- 4 boneless chicken breasts
- 1 cup mixed dried mushrooms
- 1 cup hot water
- 2 cups full-fat cream
- to taste: salt pepper, fresh cilantro
Instructions
- Preheat oven to 400F degrees.
- Boil quinoa pasta in enough salted water. Drain and reserve.
- In a heavy bottom saute pan, heat olive oil and saute chopped onion for 2 minutes. Sear two chicken breasts and season on both sides with salt and pepper. Roast in oven 15-25 minutes, until the juices are runny clear.
- In the meantime, hydrate dried mushrooms in hot water. Do NOT drain the water, reserve it for the sauce.
- Once the chicken breasts are done, rest on cutting board and return pan to the heat. Cut the other 2 chicken breasts into medium dice and add to pan of drippings, as well as dried mushrooms (water included). Cook until water is halfway evaporated and whisk in cream. Simmer over medium low heat.
- Toss pasta in cream sauce. Slice chicken breasts on a diagonal and serve atop sauced pasta. Decorate with fresh cilantro and enjoy!
Servings: 4