Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

PastaShells w Chicken, Mushrooms &Capers




Source of Recipe


From Flavorful Pastas from the Sauté Pan


List of Ingredients




I prefer chicken thighs here because the flavor of the dark meat marries nicely with the hearty, savory character of this dish, but if you prefer, substitute breast meat. Here's a great place to use good-quality salt-cured capers (soaked in water for 15 minutes and rinsed) if you can find them.

Serves two generously.

1/2 oz. dried porcini mushrooms, soaked in 1-1/4 cups warm water for 30 min.


2 Tbs. olive oil


3 Tbs. unsalted butter


4 oz. button mushrooms, wiped clean and sliced


1 large shallot, thinly sliced


1 clove garlic, minced


1-1/2 tsp. chopped fresh rosemary


3/4 lb. skinless, boneless chicken thighs (3 to 4 thighs), cut into bite-size pieces


Salt and freshly ground black pepper


1/2 cup dry white wine


6 to 8 oz. dried pasta shells or farfalle


Splash of sherry vinegar


2 Tbs. capers, rinsed


Grated Romano cheese for serving (optional)




Recipe



Strain the porcini, reserving the soaking liquid. Squeeze them dry, chop them into small pieces, and set aside. Strain the soaking liquid though a fine sieve or a coffee filter; set aside. Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, in a large skillet over medium-high heat, heat the oil and 2 Tbs. of the butter. Add the fresh mushrooms and cook briskly, stirring frequently, until lightly browned and most of their liquid has evaporated, about 5 min. Add the shallot, garlic, rosemary, and the drained, chopped porcini. Cook, stirring briskly, until the shallot is soft, about 4 min. Add the chicken pieces, season with salt and pepper, and cook for another 2 min. Pour in the wine and the reserved porcini soaking liquid; bring to a boil. Simmer uncovered until the chicken is tender and cooked through, about 12 min. Meanwhile, cook the pasta until just tender. Drain the pasta, leaving drops of water clinging to it, and add it to the skillet. Add the vinegar and capers; heat gently for a few minutes to let the pasta drink up the juices. Stir in the remaining 1 Tbs. butter and taste for salt and pepper. Serve warm with the grated Romano, if you like.