Creamy Chicken and Mushroom Penne Pasta

Steps

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1. 1
   Cut the chicken into small, uniform pieces suitable for eating with a fork. Season with salt and black pepper.
   ▶ ≈1:02
2. 2
   Heat the garlic olive oil in a pan and sauté the chicken until golden brown on all sides.
   ▶ ≈0:38
3. 3
   Add the chopped shallot and then the sliced mushrooms. Add a pinch of salt to help draw out the mushroom moisture.
   ▶ ≈2:56
4. 4
   Add the chopped fresh spinach and finely diced sun-dried tomatoes. The mushroom moisture will help rehydrate the tomatoes.
   ▶ ≈3:21
5. 5
   Add minced garlic near the end of cooking. Meanwhile, bring water to a boil in another pot for the pasta.
   ▶ ≈4:11
6. 6
   Deglaze the pan with a splash of white wine if desired, then add the beef stock and heavy cream to create a rich sauce.
   ▶ ≈5:03
7. 7
   Stir in the Parmesan cheese and oregano. Taste and adjust seasoning with salt as needed.
   ▶ ≈5:57
8. 8
   Drop the precooked penne into the boiling water. When the sauce has thickened slightly, drain the pasta and add it to the sauce.
   ▶ ≈6:10
9. 9
   Remove from heat and add a knob of butter for extra flavor and richness. Gently toss until the pasta is evenly coated.
   ▶ ≈8:08
10. 10
    Plate the pasta and garnish with additional Parmesan cheese and fresh parsley. Serve immediately.
    ▶ ≈9:00