What Sylvia Sanchez cooks for a romantic dinner
Actress Sylvia Sanchez loves entertaining in her home. In fact, she admits she’s much more comfortable cooking for an entire clan than for just a handful of people. But for this week’s issue of Lifestyle, we gave her a different challenge: a recipe that’s perfect for couples who’d rather skip the traffic, dodge the dinner crowds, and celebrate milestones with a cozy night in.
Sanchez happily shared her go-to chicken and mushroom pasta—a dish that she usually reserves for noche buena but is just as perfect for a romantic dinner. Here’s her delicious recipe to set the mood.
Sylvia’s Chicken and Mushroom Pasta
- 1 kg (or 4 pieces) boneless, skinless chicken breast, diced
- 2 cans of button mushrooms, diced
- 2 to 3 onions, diced
- 15 ml olive oil
- Salt, pepper, and sugar (to taste)
- 2 small bags of tomato sauce
Garlic bread:
- French bread
- 2 tbsp garlic, minced
- 2 sticks plain butter
- Salt, pepper, and paprika (to taste)
- ½ c parmesan cheese (for serving)
- Fresh basil leaves (for serving)
Boil the chicken breast in water for 15 minutes. Once cooked, dice it and set aside. Dice the mushrooms into roughly the same size as the chicken. Heat olive oil in a saucepan, then sauté the onions. Add the mushrooms and cook until fragrant. Stir in the diced chicken and tomato sauce. Season with salt, pepper, and a pinch of sugar to balance the acidity.
For the garlic bread: In a bowl, mix the garlic, butter, salt, pepper, paprika, and dried parsley until well blended. Spread the garlic butter mixture onto slices of French bread. Toast in a toaster or an oven until golden brown.
Assembly: Place cooked pasta in a heat-resistant oven dish, then pour the sauce over it. Sprinkle parmesan cheese and fresh basil leaves on top. Serve with warm garlic bread on the side.
