Ingredients Pasta + Noodles Pasta Rustica with Caramelized Onion, Chicken and Wild Mushrooms Be the first to rate & review! Wild mushrooms, caramelized onions and a pinch of chile flakes give this simple chicken pasta a burst of flavor. Slideshow: More Chicken Recipes By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal.Experience: Kristen Stevens has a life-long passion for being in the kitchen. After graduating from an entrepreneurial program at BCIT, she opened an underground restaurant called The Endless Meal Supper Club in Vancouver, Canada, where she welcomed and cooked for guests for over five years.After many recipe requests from the guests at her restaurant, she started a website called The Endless Meal. Over the past 11 years, she has shared over 1,000 recipes. She is the lead recipe creator and manages a small but mighty team of recipe enthusiasts who help run her website.Kristen has also authored a digital cookbook titled Sugar-Free Dinner Recipes as well as contributed recipes to Food & Wine, BuzzFeed, Real Housemoms, and The Recipe Critic. Food & Wine's Editorial Guidelines Published on December 16, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 40 mins Yield: 2 Ingredients One 6-ounce chicken breast 1/4 cup plus 1 tablespoon extra-virgin olive oil Sea salt Freshly ground pepper 6 ounces bowtie pasta 1 medium onion, diced 3 garlic cloves, minced 1/2 teaspoon sugar 2 cups oyster mushrooms, pulled into individual mushrooms and large ones cut in half 1 1/2 cups shiitake mushrooms, thinly sliced 1/8 teaspoon chile flakes 1/2 cup diced tomatoes (fresh, if in season, or canned) Parsley Parmigiano-Reggiano cheese, for garnish Directions Season the chicken breast with 1/8 teaspoon each of sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of extra-virgin olive oil over medium high heat. Add the chicken and cook 1 minute. Turn the chicken, reduce the heat, cover and cook for 8 minutes. Remove the pan from the heat and leave covered for 10 minutes, then shred the chicken with a fork. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. In a large frying pan, heat the remaining extra-virgin olive oil over high heat. Add the onion and cook for 5 minutes, until it just starts to brown. Add the garlic and cook for 30 seconds. Add all of the mushrooms and cook until they are soft and browned, about 10 minutes. Stir in the chile flakes and tomatoes. Add the pasta and the shredded chicken to the pan and toss to coat well. Season generously with sea salt and freshly ground pepper. Serve topped with parsley and Parmigiano-Reggiano cheese. Rate it Print