|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.