| Date: |
10/7/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9.4 |
Avg Rating: |
9.4 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
10 minutes |
| Total Time: |
30 minutes |
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| Chicken and Mushrooms with Penne |
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| Dish Type: |
Main Dish |
Main Ingredient: |
Chicken/Poultry |
| Preparation Type: |
Fry |
Flavor 2: |
Chicken |
| Cuisine: |
American |
Flavor 3: |
Mushroom |
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| Ingredients |
1/2 boneless, skinless chicken breast, sliced into 1/2" thick slices
1/2 c. onions, thinly sliced
1/2 c. organic chicken broth, divided
1-2 T. butter
Olive oil, for frying
Sea salt and pepper to taste
3 T. fresh oregano, chopped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
2 c. sliced baby Portobello mushrooms
1/4 c. pine nuts
1 clove garlic, minced
1/3 c. baby peas, defrosted
1/4 c. dry white wine
1/4 c. mascarpone cheese
1/4-1/3c. heavy cream
Dash of cayenne pepper
Shredded parmesan for serving
1-1 1/2 c. cooked small penne pasta |
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| Directions |
Combine the three herbs in a small bowl.
In a large skillet, heat 1-2 T. of olive oil on medium high heat. Add the onions and chicken slices, season with salt and pepper. Sprinkle about a tablespoon of the mixed herbs over the chicken. Cook together for 2-3 minutes until the onions begin to soften. Pour in 1/4 c. of the broth, cover and simmer on medium heat for 8-10 minutes or until the chicken is tender and just cooked through. Remove the cover and up the heat to high. Fry the chicken and onions for another 3-4 minutes until all the broth is evaporated and the onions start to caramelize. Swirl in 1 tablespoon of butter to coat the meat. Scrape into a dish and set aside.
Start cooking the pasta according to package directions.
Return the frying pan to medium high heat. Add 1 T. of olive oil and the remaining tablespoon of butter. Add the mushrooms and pine nuts. Fry until the mushrooms begin to release their moisture. Add the garlic and a tablespoon of the herb mixture. Continue cooking until both the nuts and the mushrooms are starting to brown. Pour in the remaining 1/4 c. of broth and reduce until the liquid is almost gone. The mixture will be browning more. Deglaze with the wine and heat further to reduce the liquid by half.
Return the chicken to the pan on medium heat and combine with the mushrooms. Mix in the peas and cook 1 minute to heat. Make an opening in the middle of the pan and add the mascarpone, mixing until it melts. Add the cream and mix. Season with cayenne, salt and pepper. Combine the cream mixture with the chicken and mushrooms, then mix in the drained pasta 1/2 c. at a time. Do not overwhelm the chicken with the pasta--about twice as much chicken mixture as pasta is best. There should be just enough light creamy sauce to coat every thing in the pan. Serve immediately with parmesan on the side. |
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