Pasta Da Vinci
Description
Instead of driving to the restaurant to order this dish, why not fill you own home with its wonderful aroma and make it yourself? It's full or hearty shitake mushrooms, sweet Madeira wine, penne pasta, garlic and red onion all in a rich and creamy sauce.
Ingredients
2 c. penne pasta, uncooked
5-6 chicken tenders
3.5 oz. shitake mushrooms, about 1 1/2 c.
1/4 c. chopped red onions, optional
1 clove garlic, chopped
1 T. canola oil, divided
1 T. olive oil, divided
1 c. Madeira wine
2 T. unsalted butter
1 T. flour
1/2 c. half and half
1/4 c. water
1 t. salt, divided
1/2 t. freshly ground black pepper, divided
1 T. fresh parsley, chopped
3 T. freshly grated Parmesan cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Slice mushrooms, discarding stems.
Wash chicken tenders; pat dry with paper towels; slice chicken into bite-sized pieces, discarding any tendons or cartilage.
In a large pot; bring 2 quarts of well salted water to a boil; add penne pasta; stir; set timer to 9 minutes. When done, drain the pasta; set aside.
Add 1/2 T. olive oil and 1/2 T. canola oil to a large cast iron skillet; heat on medium high; add mushrooms; sprinkle with 1/2 t. salt and 1/4 t. pepper. Add onions, if using. Saute until mushrooms are golden brown; remove from the skillet; set aside.
Add remaining oil to the skillet; add chicken; season chicken with 1/2 t. salt and 1/4 t. pepper. Saute until golden brown; set aside with the cooked mushrooms.
Add butter to the skillet; melt.
Meanwhile, scrape the bottom of the skillet with a wooden spoon to help flavor the sauce. Add the flour to the butter; cook and stir for 1 minute to create a roux that will help thicken the sauce for the pasta. Turn off the heat. Add the half and half and the Madeira wine. When the sizzling has subsided, turn heat back, heating to a gentle simmer, cooking for several minutes so that the alcohol evaporates and the flavor of the sauce develops.
After 2-3 minutes, taste the sauce. If it's too strong, add 1/4 c. water. Season with a little salt and pepper, if needed. Add the mushrooms and chicken back into the skillet with the garlic; simmer 1-2 minutes. Add the pasta into the skillet; stir; heat for 1 minute; turn off heat; stir in the parsley and Parmesan cheese.
6-8 servings.