Rona's Favorite Healthy (And Not So Healthy) Recipes

Pasta Rustica with Chicken and Wild Mushrooms

Pasta Rustica with Chicken and Wild Mushrooms

Fall is here, in many parts of the country.  That means jackets, wonderful tree colors and of course, heartier food.  With that in mind, I wanted to share a great weeknight dish that screams comfort food, yet is still fairly healthy.  Full disclosure–I also wanted to find a dish that would pair well with Row Eleven’s Russian River Valley Pinot Noir! Produced by the Whisper Wine Company,, this pinot noir is light enough to pair with chicken and has wonderful berry notes with a touch of spice that compliment the umami flavor of the mushrooms and caramelized onions in this dish. #whisperwine

I love that this recipe takes less than an hour to make and serves just 2 people.  It easily doubles for leftovers (without the pasta mixed in, of course) or for a family dinner.  If you’re on a lower carb or keto diet, just replace the pasta with spaghetti squash!  Enjoy and if you’re an adventurous wine lover, give Row Eleven’s Russian River Valley Pinot Noir a shot! #roweleven

As you can see from the photo, the ingredients are basic, but the combo packs a nice punch!


Pasta Rustica With Chicken and Wild Mushrooms

September 28, 2020
: 2
: medium

This simple, yet flavorful dish is perfect for a mid-week hearty meal.


  • 1 large chicken breast
  • 1/4 C plus 2 tbsps extra virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 12 ounces of pasta or spaghetti squash
  • 1 medium onion diced
  • 3 cloves of garlic, minced
  • 2 Cups oyster mushrooms, individual or cut large ones
  • 1 1/2 Cups shiitake mushrooms, thinly sliced
  • a few shakes of chile flakes or squirts of hot sauce
  • 1 Cup diced fresh tomatoes
  • Freshly grated parmigiano for garnish
  • Step 1 Season the chicken breasts with salt and pepper.
  • Step 2 In a small pan, heat 2 tbsps olive oil over medium high heat.
  • Step 3 Add the chicken and cook for 1 minute. Turn the chicken over, reduce heat, cover and cook for another 8 minutes.
  • Step 4 Remove from heat and leave covered for another 10 minutes. Then, shred the chicken with 2 forks.
  • Step 5 Meanwhile, heat a large pot of salt water to boiling and cook your pasta according to directions.
  • Step 6 In a large frying pan, heat the 1/4 cup of oil over high heat.
  • Step 7 Add onion and cook for 5 minutes, until just browning.
  • Step 8 Add garlic and cook for 30 seconds.
  • Step 9 Add all the mushrooms and cook for about 10 minutes or until soft and browned.
  • Step 10 Stir in the hot sauce and tomatoes.
  • Step 11 Stir, cover and cook for another 3 minutes.
  • Step 12 Add the pasta and shredded chicken and toss well. Season to taste.
  • Step 13 Serve on dinner plates, topped with parmigiano.

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