Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms

Recipe View 12 mins Bring 6 quarts of unsalted water to a rolling boil in a large pot. Add the Foglie D'Autunno pasta and cook until al dente, following package directions (approximately 8-10 minutes). Drain the pasta thoroughly. Return it to the pot, add 1 tablespoon of olive oil, and toss gently to prevent sticking. Cover and keep warm. (Total time: ~12 minutes)

Recipe View 5 mins Preheat your oven to 150 degrees F (65 degrees C). Place oven-safe dinner plates in the oven to warm. (Total time: ~5 minutes)

Recipe View 7 mins While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large (12-inch) sauté pan over medium-high heat. Add the minced garlic and sauté until fragrant, being careful not to burn it (about 1 minute). Add the chopped onion and green bell pepper; sauté for 3 minutes, until softened. Add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. Cook until the chicken is cooked through and no longer pink. (approximately 5-7 minutes).

Recipe View 10 mins Pour in the Chardonnay and Burgundy wines, allowing them to deglaze the pan and simmer for 2 minutes. Stir in the spaghetti sauce and bring the mixture to a simmer. Add the sliced Portobello mushrooms and continue to simmer until the sauce has slightly reduced and thickened, and the mushrooms are tender (approximately 8-10 minutes).

Recipe View 0 mins To serve, arrange two generous spoonfuls of the warm Autumn Leaves pasta on each warmed plate. Ladle a generous portion of the chicken and Portobello mushroom sauce over the pasta. Serve immediately and enjoy!