This pasta gains an intense earthiness from the wonderful splash of sage and wild mushroom olive oil that forms the basis of its sauce. It also features some chicken, not-so-wild mushrooms and sauteed tomatoes, which combine to form a rich, savory bite.


1 tomato, diced

Sea salt and pepper

1 tsp white pepper

2 cloves garlic, minced

2 T medium intensity olive oil from The Tasteful Olive

1 chicken breast, cut into 1" squares

8 oz button mushrooms

1 lb penne pasta

2 T Wild Mushroom/Sage Olive Oil from The Tasteful Olive


Put tomato into skillet with pinch of salt, white pepper and garlic over medium-high heat. Sitr occasionally until most of the moisture from the tomato is evaporated. Set aside.

Wash the skillet, dry it and add the olive oil. Sprinkle the chicken with salt and pepper and cook 6-8 minutes, until chicken is cooked thoroughly.

Remove chicken and saute mushrooms until they are brown and have lost most of their moisture.

Finally, boil the pasta in well-salted water, according to directions. Drain and mix the pasta, tomatoes, chicken, mushroom and Wild Mushroom/Sage olive oil.

     recipe by Chris Perrin