Recipes

Ingredients

• 1 cup (250 mL) uncooked pasta of choice
• 3 tbsp (44 mL) extra-virgin olive oil
• 2 medium onions, diced
• 1 tsp (4 mL) salt
• 1/2 tsp (2 mL) ground black pepper
• 3 cloves of garlic, minced
• 1 cup (250 mL) button mushrooms, sliced
• 1/3 cup (78 mL) dry red wine
• 1/2 pkg (150 g) Lilydale^® Oven Roasted Carved Chicken Breast
• 3/4 cup (177 mL) fresh parsley and oregano, chopped
• 1 28 ounce can crushed tomatoes
• 1 cup (250 mL) fresh basil leaves, thinly sliced
• 1/2 cup (125 mL) freshly grated Pecorino Romano or Parmesan Cheese

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes.
3. Add the garlic and mushrooms and cook, covered, for 6 minutes more.
4. Add the wine and cook, uncovered, for 3 minutes.
5. Stir in chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil and Lilydale^® Oven Roasted Carved Chicken Breast.
6. Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.