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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!
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.