Pollo Bianca
By: Oriana
Published: Thursday, April 29, 2010 - 5:56am

Ingredients




2 tablespoons butter
8 ounces boneless chicken breast, diced
salt and pepper

1 small onion
4 ounces mushrooms, quartered
2 garlic cloves, minced
2 tablespoons dry white wine
1/2 cup chicken stock
1 cup to 11/2  whipping cream
2 sprigs fresh rosemary, chopped
1 ounce oil-packed sundried tomatoes, chopped
5 1/2 cups cooked fusilli pasta (you can use 3 cups)
•	chopped fresh parsley, garnish

•

Preparation

1 In a sauté pan brown chicken in hot butter. Season with salt and pepper. Add onion, cook 1 minute then add mushrooms and cook 2 minutes. Stir in garlic and cook 1 minute. 2 Deglaze pan with white wine, add chicken stock, cream, rosemary, and sundried tomatoes. Simmer gently until thickened. Add cooked pasta, parsley and spoon into two bowls. Garnish with fresh parmesan cheese if desired. Serve immediately.

About


This recipe was created by Sandra Vattay a chef at Pimentos was published in the Toronto Star Starweek many years ago and has become a family favourite.