Penne Di Funghi Con Pollo E Salsiccia
From choclytcandy 12 years agoIngredients
- ¾ Pound penne pasta shopping list
- 2 Links Spicy italian sausage, casings removed shopping list
- 1 Boneless chicken breast, sliced shopping list
- 2 Cups Loosely Packed arugula shopping list
- 2 Cups Crimini mushrooms, sliced shopping list
- ½ Ounce dried porcini mushrooms shopping list
- 1 Cup hot water shopping list
- 1 Cup white wine shopping list
- ¼ Cup heavy cream shopping list
- 3 Tablespoons shallots, chopped finely shopping list
- 3 Whole garlic cloves, diced finely shopping list
- ¼ Teaspoon Dried chili flakes shopping list
- 2 Tablespoon olive oil shopping list
- Kosher salt and black pepper shopping list
How to make it
- Bring a large pot of water to boil. Add salt and cook the penne pasta just shy of al dente.
- Place the dried Porcini in a bowl with the hot water. Allow the mushrooms to reconstitute—about 10 minutes. Squeeze out extra liquid from the Porcinis (saving the liquid) and roughly chop them.
- Heat olive oil in a very large heavy pan (or pot) over medium-high heat. Season chicken with salt and pepper. Add Italian sausage to the pot and use a wooden spoon to crumble the meat and break into small pieces. Once the sausage is barely pink, add the chicken. Continue cooking until both are done. Use a slotted spoon and transfer it to a plate covered with paper towels.
- Using the same pan, lower the heat to medium and sauté the shallots until translucent. Add garlic, chili flakes, and both mushrooms. Cook until the mushrooms are tender. Stir in wine and liquid that the porcini was reconstituted in–being careful not to add in the mushroom grit/sand. Raise the heat to medium-high and cook the liquids until it is reduced by half. Stir in the cream and cook for an additional 1-2 minutes. Return the sausage and chicken to the pot and add the cooked penne. Stir until all the penne has been coated. Season with salt and pepper to taste. Remove pan from the heat and toss in the arugula leaves. Toss until the leaves are just wilted. Serve and Enjoy!
People Who Like This Dish 2
- Marj891 Nowhere, Us
- goblue434 Anniston, AL
- choclytcandy Dallas, Dallas
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments