| 8 uncooked oz. "bite-size" pasta -- gnocchi or gnocchetti are ideal, but ziti, penne or something like that would do | 1/2 lb. uncooked boneless chicken |
| heaping Tbl. garlic | 8 oz. sliced raw mushrooms |
| 14 oz. can diced tomato | 1/2 c. white wine |
| salt, pepper, oregano, basil, chives to taste | 4 oz. light cream and/or milk |
| up to 1/2 c. shredded fresh parmesan |
Cook the pasta as usual. If it is ready before the rest, cool and set it aside.
Saute garlic in a little oil. Add chicken and sear. Add mushrooms and saute for a minute or three. Add tomato, and cook on high for a couple of minutes. Add wine, and cook until reduced (10-15 minutes). Add spices while that cooks.
When sauce is quite reduced, lower heat to low and add cream. While that heats, add cheese a bit at a time. Do not boil. Once cheese is melted and sauce is hot, stir in pasta, reheat briefly if necessary, and serve immediately.