Ingredients
3/4 lb. medium pasta shells
2 tbsp. extra-virgin olive oil
1 c. all-purpose flour
Kosher salt
1 c. Freshly ground black pepper
1 lb. chicken cutlets
2 tbsp. butter
2 c. cloves garlic, minced
2 c. sliced mushrooms
1/4 c. dry white wine
1/2 c. low-sodium chicken broth
2 c. heavy cream
1/2 c. freshly grated Parmesan
1/4 c. chopped sun-dried tomatoes
1/4 c. freshly sliced basil
Preparation
Step 1In a large pot of salted boiling water, cook shells according to package directions until al dente. Drain.Step 2Meanwhile, in a large skillet over medium heat, heat oil. In a medium bowl, season flour with salt and pepper. Lightly coat chicken cutlets in flour, then shake off excess and add to skillet. Working in batches, cook until golden and no longer pink, about 5 minutes per side. Let rest 5 minutes, then slice.Step 3Add butter and garlic to pan and cook until fragrant, 1 minute. Add mushrooms and season with salt and pepper. Cook until tender and golden, 5 minutes. Deglaze pan with wine. Let simmer to reduce slightly, then add chicken stock, cream, Parmesan, and sun-dried tomatoes. Simmer 2 to 3 minutes, then stir in cooked pasta until coated. Step 4Garnish with basil before serving.
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