yes, I know it’s Friday … but bear with me. It’s been a busy week. Tuesday was Italian (click for Monday’s Chinese dinner). At least, I think what we ate was Italian in roots. Correct me if I am wrong. Probably one of the Cornett family’s top 5 favorites is Chicken Mushroom Pasta. It should have a better name, but the Piglet (7yo daughter) called it that when she was 5 and the name stuck.
8-12 oz pasta of your choice (we like farfalle, rotini, or campanelle best for this)
2 6oz chicken breasts (or one large breast, halved lengthwise)
Sea salt and cracked pepper
2 T unsalted butter (cut in 4 pieces)
1-2 t vegetable oil (or grapeseed or olive oil)
3 cloves garlic, peeled and minced
12-16 oz crimini or baby bella mushrooms, cleaned, trimmed, and sliced Â¼ inch
1/3-1/2 Cup sherry or marsala wine (I prefer sherry)
Â½-1 Cup heavy cream
Â¼ cup chopped Italian parsley (or 1 T chopped fresh thyme)
A few strips of finely grated lemon zest
Finely grated parmesan (or favorite cheese) to top
- Season chicken to taste with salt and pepper. Heat large skillet over medium heat. Add 1-2t oil and 1 piece of the butter until foaming. Saute chicken over medium-high until done, turning once or twice. Remove to a plate and tent with foil (do not discard oil or browned bits).
- Put on a large pot of salted water: bring to boil.
- Add all your mushrooms and remaining butter to the now-empty but still-hot pan. Shake to distribute, and cook for 7-10 minutes until mushrooms lose their water and gain deep brown color on both sides (stir them infrequently, but enough to ensure both sides get contact with the pan).
- When mushrooms look close to done, add pasta to boiling water.
- Add garlic to skillet with mushrooms for 30 seconds (be careful not to burn the garlic). Add wine to skillet and stir to deglaze the pan. Allow most of the wine to cook off and soak into the mushrooms. Reduce heat to medium-low and add cream. Let the sauce come to gentle simmer and thicken slightly.
- While sauce cooks, add any accumulated chicken juices to pan and slice chicken breasts.
- Drain pasta, reserving Â½ cup of cooking water. Add hot pasta to large skillet and toss to incorporate fully, letting sauce coat all the pieces of pasta.
- Add sliced chicken, parsley, and lemon zest to skillet. Combine and season to taste. Add a bit of reserved cooking water if sauce is too thick. Sprinkle with cheese and serve with large hunks of delicious bread.