2 pieces, chicken, sliced into thin strips
1/4 cup, sun-dried tomatos, sliced into thin strips
1.5 cups baby bella mushrooms, sliced
2 cloves garlic
1/2 lb, ziti or penne
3 tbsp, olive oil
1/2 cup, light cream
1/4 cup, grated pecorino romano
1 tsp, dried basil
Get started by cleaning off the mushrooms and slicing them into nice thin pieces. Throw these into a non stick skillet with olive oil and a touch of salt, and start to simmer gently. They'll start to release their fluid after a few minutes, just keep on cooking them down until they are nice and soft and slightly caramelized.
Once the mushrooms have softened, throw in the garlic and the sun-dried tomatoes. Cook together until the garlic and sun-dried tomato have infused their flavor into the olive oil. Then add in your basil, and stir together.
Once the garlic and sun-dried tomato have cooked together, add in your chicken strips and cook at high heat until they get a nice light brown sear to them. Season to taste with salt and pepper.
When the chicken has cooked about 80% of the way through (chop open a piece with your spoon, it should be almost completely white inside), add in your cream, lower the heat to medium, and stir together. Let the cream start to bubble a bit, then reduce the heat and let everything simmer together while the pasta is cooking.
Cook the ziti or penne in salted water until 1 minute shy of the package directions. Once cooked al dente, throw your grated pecorino cheese into the mushroom and chicken mixture, and then take a small ladle of the pasta water and ladle it over the cheese. This will melt the cheese and help it to incorporate into the sauce. Stir together to incorporate.
Drain your pasta, and add it to the creamy chicken mixture. Toss together over medium heat for about 30 seconds to finish the cooking of the pasta and let all the flavors incorporate.