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"This is a simple dish from northern Spain that I adore," says Rach. "I add some fortified porcini stock to amp up the flavor of the mushrooms." Thanks to store-bought rotisserie chicken, you can have dinner on the table in no time!
For more quick and easy pastas from Rach, check out her Spaghetti with Pancetta and Onions and Spicy Shrimp and Spaghetti Aglio Olio.
Ingredients
- 1 cup bone broth
- A handful of porcini mushrooms
- ¼ cup EVOO
- 2 tablespoons butter
- ¾ pound button mushrooms, wiped clean and quartered
- 1 large shallot or small onion, finely chopped
- 4 or 5 cloves garlic, grated or chopped
- 2 tablespoons fresh thyme, chopped
- Salt and fine black or white pepper
- 1 cup white wine
- 1 cup cream
- 3 cups rotisserie or poached chicken pulled into bite-sized pieces or diced
- 1 pound long, flat egg pasta (tagliatelle or pappardelle)
- Grated Parmigiano-Reggiano cheese
- ½ cup chopped flat-leaf parsley (a big handful)
Yield
Serves: 4
Preparation
Warm broth and porcini to reconstitute mushrooms, then remove from broth and chop. (Reserve the broth.)
Heat a large pot of water for pasta.
Heat EVOO and butter in a large skillet over medium to medium-high heat and brown button mushrooms, then add shallots, garlic and thyme and stir.
Add chopped porcini and season with salt and pepper or white pepper. Add wine and reduce by half. Add the porcini broth and cream and simmer. Add the chicken and heat through.
Season pasta water with salt. Cook pasta 1 minute less than package directions, then toss with sauce, ½ cup of cooking water, cheese and parsley.