Pasta with Mushroom Cream Sauce and Oven Roasted Vegetables

ingredients

For the Oven Roasted Vegetables:

1/2 cup mushrooms, slice

1/2 cup red bell pepper, julienne

1/2 cup fennel, cut in half and slice thin

1/2 cup onion, cut in half and slice thin

2 tablespoon olive oil

For the Sauce:

1/4 cup butter

2 cups heavy cream

1/2 cup Stonewall Kitchen Mushroom Sage Steak Sauce

1 cup dry white wine

1/2 cup grated Parmesan cheese

1 teaspoon salt

Pepper

For Chicken:

1-pound boneless, skinless chicken breasts

2 tablespoon olive oil

12 oz. pasta (bow tie or penne) 2 tablespoon parsley, chopped

directions

1. Preheat oven to 425 degrees F.
2. Place chopped vegetables in a single layer on a roasting pan and drizzle with olive oil. Roast in oven for 10-15 minutes, stirring occasionally. Vegetables will be slightly golden on the edges and tender/crisp.
3. Cut the chicken into 1 inch by 2 inch pieces. In a large skillet, sauté the chicken in olive oil over medium-high heat until cooked through. Remove from skillet and reserve.
4. Add the butter to the skillet and melt over medium heat. Add heavy cream, Stonewall Kitchen Mushroom Sage Steak Sauce, white wine, Parmesan cheese, and salt. Add pepper to taste. Heat until slightly thickened.
5. Cook pasta according to package directions and drain.
6. In a serving bowl toss the pasta, chicken, sauce, oven roasted vegetables, and parsley.
7. Serve immediately.