Pasta With Chicken, Whiskey and Mushrooms

Chef mariajane's Note:

Who would have ever thought that a chicken and mushroom pasta recipe could have been enhanced with a little whisky, well here it is!! I hope you enjoy it -

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 lb penne
• ½ ounce porcini mushroom
• 1 cup hot water
• 2 tablespoons butter , divided
• 1 shallot , finely diced
• 2 garlic cloves , minced
• 1 teaspoon fresh thyme , chopped
• 1 tablespoon extra virgin olive oil
• 8 ounces boneless skinless chicken breasts , sliced into strips
• 1 cup whipping cream
• ½ cup chicken stock
• ½ cup rye whiskey
• 1 cup frozen peas , thawed
• 1 cup cherry tomatoes , halved
• salt and pepper
• 1 cup parmesan cheese , grated plus extra for garnish

Directions:

1. Soak porcini mushrooms in hot water for 20 minutes.
2. Remove mushrooms from water and set aside. LIne a strainer with a coffee filter and strain soaking water. Reserve 1/2 cup.
3. In a large sauté pan over medium heat, melt 1 tablespoons of the butter. Add shallot and cook for 2-3 minutes until translucent.
4. Add garlic, mushrooms and thyme. Cook for 1 minute. Remove from heat and set aside.
5. Heat olive oil and remaining butter in pan over medium heat. Add chicken and cook for about 5 minutes until cooked through. Remove from heat and add to mushroom mixture.
6. Add cream, reserved porcini water, chicken and whisky to pan. Cook until liquid has reduced by half to a medium-thick consistency and lightly coats a spoon.
7. Meanwhile bring a large pot of water to a boil. Add 1 tablespoons salt to water, Cook pasta, uncovered, until tender, 8-10 minutes. Drain well.,.
8. Add mushroom mixture, peas, cherry tomatoes, Parmesan cheese and pasta to pan. Toss to combine. Season with salt and pepper. Serve with additional Parmesan.