4 Servings
Ingredients:
- 1 pound pasta dough
- ¼ cup wine, marsala sweet
- 1 pound chicken, boneless, skinless thighs
- 1 medium onion, yellow, halved and julienned fine
- 1 tablespoon butter, unsalted
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon butter
- 1 ½ cups cream
- 1 tablespoon olive oil, EV
- 1 cup cremini mushrooms, sliced
- 1 ¼ cup Parmigiano-Reggiano cheese, grated
Method:
- Roll the pasta dough to 1/16″ thickness and cut into 2 x 2 inch squares.
- Place 1 square of dough on floured pettine with one of the corners of the dough square facing you.
- Place the floured bastoncino on that corner nearest you and roll the dough on it.
- While rolling, press firmly to form the ridges from the pettine. Continue to roll forming the completed garganello. Continue with the remaining pasta squares.
- Bring a large pot of salted water to a boil.
- Add the pasta, cook until almost al dente, approximately 10 minutes. Drain and reserve.
- Melt butter in a medium sauté pan over medium-low heat.
- Add the onions and cook until well brown and caramelized, about 45 minutes.
- Season the onions with salt and pepper. Reserve.
- Trim the asparagus, then blanch and shock. Reserve.
- Sauté the chicken thighs in 1/2 tbsp. olive oil over medium heat for 20-30 minutes until crispy and cooked through.
- Set aside to rest and cool, pull the chicken meat into strips and reserve for the sauce along with any juices.
- In the same pan used to cook the chicken, sauté the wild mushrooms for the sauce in the remaining olive oil until cooked through, approximately 3 minutes at high heat.
- Deglaze the pan with the marsala and let reduce for one minute then add the asparagus, onions, heavy cream, butter, pasta and pulled chicken along with any juices.
- Cook until the sauce coats the pasta, shaking the pan vigorously to prevent sticking.
- Season to taste with salt and pepper, add the grated cheese, and toss. Serve immediately.
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