Pasta with Chicken and Mushrooms, Risotto Style
Ingredients
2 tablespoons olive oil
2 shallots, minced
1 tablespoon garlic, minced
16 ounces button mushrooms, sliced
1⁄2 pound short pasta like gemelli or penne
Salt and freshly ground black pepper
1⁄2 cup white wine
3-4 cups chicken broth
3-4 boneless, skinless chicken breasts, diced
1⁄2 cup Parmesan cheese, grated or shredded
Instructions
1. Heat oil in a large nonstick skillet over medium-high heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Set timer for 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add salt and pepper, then wine. Stir until liquid evaporates.
2. Ladle stock into skillet 1⁄2 to 1 cup at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Keep heat at medium-high and stir frequently.
3. 10 minutes after adding the pasta to the skillet add the chicken. Continue stirring until the chicken is cooked through and the pasta is cooked to your desired doneness, adding more broth if necessary. (I used 3 cups of broth total.)
4. Remove from heat and stir in Parmesan. Taste for seasoning, adjust if necessary, and serve.
Comments
This recipe came to me from a dear childhood friend. He found it in the [NY Times](http://www.nytimes.com/2009/12/02/dining/021mrex.html&OQ=_rQ3D3&OP=c239410Q2FUQ7EQ23JUQ5BjrKBjjQ60PUPmm(U9PUmPUQ5Ba8a8nUmP&OQ=_rQ3D1&OP=6d11bb68Q2FQ3D6cyQ3Dx3gQ7B433AQ26Q3DQ26qqhQ3DGQ26Q3DqQ26Q3DxeQ51eQ51oQ3DqQ26GP4caQ3BmAPf(Q2BrpQ224rQ27bQ27(Q2B-pgQ26Q27htGqrQ26Q7C1rQ5EQ5CrQ26Q27Q3C1rjuQ2A4Q20uQ2AQ2Arwq-1-PPQ251h-1P-1rjuYKYKQ511P-hfurQ26Q27l!rQ26Q5ErwqfO). I love trying recipes that friends send me so I was happy to be able to fit this into the meal plan so soon. It’s an easy one-skillet meal that doesn’t require much preparation, the flavors are great, and we all loved it.
Internet - NY Times