Sautéed Chicken, Mushrooms and Sun-dried Tomatoes over Farfalle

Sautéed Chicken, mushroom and sun-dried tomatoes over farfalle
Yield
4-6servings
Yield
4-6servings
Sautéed Chicken, mushroom and sun-dried tomatoes over farfalle
Yield
4-6servings
Yield
4-6servings
Ingredients
For the pasta:
  • a/n coarse salt
  • 1pound farfalle pastaor penne or bow-tie
  • 1tablespoon olive oil
For the Chicken:
  • 3each chicken breastskin off and cut into 1/2 inch cube
  • a/n coarse salt
  • a/n black pepper
  • 1tablespoon olive oil
For the Mushrooms:
  • 2tablespoons butter
  • 3tablespoons olive oil
  • 2medium shallotsminced (about 1/4 cup)
  • 1/4cup sun-dried tomatoesjulienned
  • 4cloves garlicminced
  • 1/4teaspoon red chile flakes
  • 10ounces cremini mushroomstrimmed and quartered
  • 1/2teaspoon coarse salt
  • 1tablespoon thymeleaves only, minced
To Finish the Dish:
  • 1/4cup dry white wine
  • 8fl. ounces chicken stock
  • 4ounces heavy cream
  • a/n coarse salt
  • a/n black pepper
  • 1tablespoon lemon juice
  • 2tablespoons parsleyleaves, minced fresh
  • 2ounces Parmigiano-Reggiano cheesegrated
Yield:
Instructions
Parcook the Pasta:
  1. Bring a 6-8 quart stock pot of salted water to a boil over high heat.
  2. Cook the pasta just short of al dente. Remove the pasta, drain and toss with 1 tablespoon of olive oil. Spread on a sheet pan and allow to cool. Hold for service.
Prepare the Chicken:
  1. Split each chicken breast half length-wise and slice into 1/2-inch cubes.
  2. Preheat a large sauté pan over medium-high heat and season the chicken with salt and pepper.
  3. Add 1 tablespoon of oil to the pan and sauté the chicken until just cooked through (the chicken will be added back to the sauce later to finish cooking). Remove the chicken and reserve.
Sauté the Mushrooms:
  1. Add butter and oil over medium heat to the sauté pan and heat until foaming; add shallots and sun-dried tomatoes and cook, stirring occasionally, until softened, about 4 minutes.
  2. Add the chile flakes and cook another 30 seconds.
  3. Increase heat to medium-high; add cremini and cook, stirring occasionally, for 5 minutes, being careful not to burn the shallots.
  4. Stir in thyme and garlic and cook 30 seconds.
  5. Remove the mushrooms and reserve.
Finish the Dish:
  1. Deglaze with the pan with wine and cook to au sec or until the wine has mostly evaporated. You will want to have about 1/2 tablespoon left.
  2. Add the stock and cream and simmer for 5 minutes.
  3. Add the pasta and the reserved chicken (and any juices).
  4. Add the mushrooms and season with salt and pepper.
  5. Finish with lemon juice, parsley and parmesan cheese.