Pasta With Chicken, Whiskey and Mushrooms

Recipe by Chef mariajane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak porcini mushrooms in hot water for 20 minutes.
  • Remove mushrooms from water and set aside. LIne a strainer with a coffee filter and strain soaking water. Reserve 1/2 cup.
  • In a large sauté pan over medium heat, melt 1 tablespoons of the butter. Add shallot and cook for 2-3 minutes until translucent.
  • Add garlic, mushrooms and thyme. Cook for 1 minute. Remove from heat and set aside.
  • 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.
  • 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.
  • 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.,.
  • Add mushroom mixture, peas, cherry tomatoes, Parmesan cheese and pasta to pan. Toss to combine. Season with salt and pepper. Serve with additional Parmesan.
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