Creamy red-wine pasta with chicken

Linda Benediktsdóttir, known as Linda Ben, describes this creamy red-wine pasta as a flavorful, silky and comforting autumn dish. The sauce combines mushrooms, onion, garlic, herbs and red wine, which cooks down before the cream is added. Tortillioni pasta holds the sauce, while juicy chicken makes the meal filling.

The recipe uses 750 grams of chicken tenders, 300 grams of tortillioni pasta, 250 grams of mushrooms, one onion, two or three garlic cloves, tomato paste, oregano, thyme, salt, pepper, 150 milliliters of red wine and 250 milliliters of cream.

Season and bake the chicken at 200°C for about 25 to 30 minutes, until cooked through. Boil the pasta in salted water until al dente and reserve some of the cooking water.

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This creamy red-wine pasta is an absolutely wonderful autumn dish. It is full of flavor, silky smooth and exceptionally comforting.

Melt butter in a pan and cook the sliced onion and mushrooms until soft and browned. Add the garlic, tomato paste, oregano and thyme, then season with salt and pepper. Pour in the red wine and reduce it for two to three minutes. Add the cream and simmer for several minutes.

Stir the pasta into the sauce with some reserved pasta water. Cut the cooked chicken into pieces, add it to the pan, combine everything and serve.

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The red wine gives the sauce a deep and rich flavor that pairs incredibly well with the mushrooms and cream.