The ingredients in this pasta dish can be changed as you like - toss in some sun-dried tomatoes, pancetta or artichoke hearts. The only thing you can't touch is the wine, unless you're pouring yourself a glass, of course
1. Preheat oven to 450°F (230°C). Brush chicken breasts with 1 tbsp (15ml) olive oil and season with salt and pepper. Bake for 20 minutes or until chicken is cooked through. Let cool then slice and set aside.
2. Heat remaining olive oil in a large skillet over medium heat. Sauté onion until tender and translucent. Stir in garlic, butter and mushrooms and sauté until soft and fragrant, about 1 minute. Season with salt and pepper and add wine. Simmer for 5 minutes.
3. Stir in cream and Parmesan cheese and cook until melted. Add pesto and simmer for 5 minutes. Dissolve flour in water, then stir in. Add tomatoes and chicken and cook for 4 minutes or until chicken is heated through.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 12 minutes or until al dente. Drain and toss with sauce until evenly coated and serve.
© Cooking with Booze (Apple Press, 2006)
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