For a vegetarian option, substitute the chicken with cannellini beans or chickpeas. Fresh herbs can be used in place of dried; use approximately 1 tablespoon of fresh herbs for every teaspoon of dried herbs. If you prefer a spicier sauce, add a pinch of red pepper flakes along with the other seasonings. The quality of the spaghetti sauce will greatly impact the final flavor of the dish. Choose a brand that you enjoy.
Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS28
Transport yourself to the sun-drenched hills of Italy with this vibrant pasta dish. Foglie D'Autunno, or Autumn Leaves pasta, boasts a medley of natural flavors and colors. This rendition features tender chicken and earthy portobello mushrooms in a rich, wine-infused sauce, promising a memorable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol19 mg
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Fiber6 g
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Protein17 g
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Saturated Fat2 g
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Sodium606 mg
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Sugar14 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
12 mins
Bring 6 quarts of unsalted water to a rolling boil in a large pot. Add the Foglie D'Autunno pasta and cook until al dente, following package directions (approximately 8-10 minutes). Drain the pasta thoroughly. Return it to the pot, add 1 tablespoon of olive oil, and toss gently to prevent sticking. Cover and keep warm. (Total time: ~12 minutes)
02
Step
5 mins
Preheat your oven to 150 degrees F (65 degrees C). Place oven-safe dinner plates in the oven to warm. (Total time: ~5 minutes)
03
Step
7 mins
While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large (12-inch) sauté pan over medium-high heat. Add the minced garlic and sauté until fragrant, being careful not to burn it (about 1 minute). Add the chopped onion and green bell pepper; sauté for 3 minutes, until softened. Add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. Cook until the chicken is cooked through and no longer pink. (approximately 5-7 minutes).
04
Step
10 mins
Pour in the Chardonnay and Burgundy wines, allowing them to deglaze the pan and simmer for 2 minutes. Stir in the spaghetti sauce and bring the mixture to a simmer. Add the sliced Portobello mushrooms and continue to simmer until the sauce has slightly reduced and thickened, and the mushrooms are tender (approximately 8-10 minutes).
05
Step
0 mins
To serve, arrange two generous spoonfuls of the warm Autumn Leaves pasta on each warmed plate. Ladle a generous portion of the chicken and Portobello mushroom sauce over the pasta. Serve immediately and enjoy!
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Emmanuel Maggiokling
Jun 24, 2025This is definitely going into my regular rotation. Thank you for sharing this wonderful recipe!
Russel Blanda
Apr 3, 2025I made this for a dinner party and everyone raved about it. The presentation was beautiful and the taste was even better.
Miguel Stracke
Apr 2, 2025I added a little bit of cream to the sauce at the end for extra richness. It was delicious!
Martin Heathcote
Feb 24, 2025This recipe was amazing! The flavors were so well-balanced and the pasta was perfectly cooked.