Porcini and Chicken Pasta

by Emily Kemme
porcini and chicken pasta

Shredded roast chicken partners with porcini mushrooms to create a meaty, umami mouthful in this easy to prepare pasta dish. The dried porcini, meaning “piglets” in Italian, must be rehydrated for about 30 minutes before cooking. Make sure you rinse the mushrooms to remove any remaining “outdoor” residue. Porcini add a nutty, bold flavor to soups and stews, and make a gourmet topping for pizza. They are typically found in dried format in the U.S. Try to find packages with whole porcini mushrooms, or large pieces rather than crumbled dust.

2 boneless chicken breast halves

4 T unsalted butter, divided

2 T extra virgin olive oil

2 tsp Herbes de Provence

2 ounce package dried Porcini mushrooms

salt and pepper to taste

1/4 cup half-and-half

1 bunch scallions, tops trimmed, thinly sliced white and light green parts only

1 pound coiled pasta nests or fettuccine

Chicken Porcini Pasta Recipe Steps

Heat oven to 425° F.

Place chicken breasts in oven-safe dish. Dot with 2 T butter and drizzle with olive oil. Sprinkle with Herbes de Provence. Bake until browned, about 55 minutes, or until thermometer registers 165° F. Remove from oven and cool. Shred or dice chicken. Reserve.

Rehydrate porcini mushrooms in 2 cups hot water for 30 minutes. Strain soaking liquid and separate from mushrooms, picking through to remove any residual non edibles. Reserve soaking liquid. Chop mushrooms.

Prepare pasta according to package directions. Drain and toss with a bit of olive oil to prevent sticking

Melt remaining 2 T butter in large skillet. Add porcini mushrooms and sauté for 2 minutes. Salt and pepper to taste. Add strained soaking liquid and bring to boil. Lower heat to medium-low and simmer until liquid is reduced by half.

Stir in diced chicken pieces and half-and-half, coating chicken with sauce. Cook for 2 minutes, until flavors blend. Stir in scallions.

Toss sauce mixture with drained pasta. Serve in large, shallow bowls.

Serves 4.

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