Farfalle with Chicken Pollo & Mushrooms in a Sherry Cream Sauce
Adapted from Pasta – 40 Recipes for Fine Dining at Home
Prep/Cook time: 20-30 minutes
1 box (10oz/300g) whole wheat Farfalle (or whatever your short favorite is)
3 tbsp olive oil
1 large leek, white part only, rinsed, dried and sliced
1 small onion, diced
8 oz/225g shitake mushrooms, stems discarded, sliced
8 oz/225g cremini (or wild mushrooms), sliced
1 large clove garlic, minced
1 lb/ 450g boneless chicken breasts, thinly sliced across the grain
Salt & pepper to taste
1 tbsp Dijon mustard or Pommery mustard (with seeds)
1 tbsp pesto
½ tbsp butter
½ cup sherry (the recipe actually called for Port, but I was out and substituted with sherry which was delicious)
½ cup heavy cream (whipping cream, 35%)
Garnish: grated Parmesan Cheese, cracked pepper, Italian/flat leaf parsley, chopped
1. Cook the pasta to al dente in salted water in a large Dutch oven.
2. In the meantime, Heat 1 tbsp olive oil in a large skillet over medium high heat and sauté leeks, onions, mushrooms, and garlic for 5 minutes or until the onions soften and the mushrooms start to go golden. Add the chicken, season with salt & pepper. Stir in the mustard, pesto and butter and continue to cook only until the chicken is no longer pink in the center. Remove to a large bowl and keep warm.
3. Deglaze the pan with sherry or port, stirring up any brown bits that might be in the bottom. Add the cream, bring to a boil then reduce heat and simmer until the sauce has thickened.
4. Stir in the reserved chicken & mushroom mixture (I used a slotted spoon leaving any liquid behind and reserved it to add to the final dish if too thick). Add the drained pasta, tossing to coat.
5. Garnish with cracked pepper, chopped parsley and Parmesan cheese.