TORTIGLIONI ALLA PANNA with Chicken and Portobello Mushrooms


This pasta dish is elegant, rich in flavor and delicious.  This can easily become a weeknight dinner favorite since it only takes 30 minutes from start to finish. This pasta dish could also be the first course at your next dinner party with the delicious combination of thyme and garlic seasoned chicken, meaty and velvety rich portobello mushrooms along with the slight chewiness of the sun-dried tomatoes that have all been simmered in a delicate wine and cream broth brings this dish to the next level and a must try.  




1 medium sized shallot chopped

1 large garlic clove finely chopped 

3 tablespoons of salted butter

2 tablespoons of extra virgin olive oil (1 tbsp for marinade)

350 chicken breast cut in small chunks

250 grams of portobello mushroom caps thinly sliced 

1/2 cup of white wine (preferrably a sweeter wine such as a moscato)

1 teaspoon of fresh thyme

1 teaspoon of lightly dried parsley

1/4 teaspoon ground black pepper

1/4 cup of thinly sliced sun-dried tomatoes

1/4 cup of 35 % cream or 60 mls of panna 

250 grams of Tortiglioni pasta or other short pasta

1/8 of a cup of grated Parmigiano Reggiano cheese

Salt to taste



In a large stockpot bring 3 litres of salted water to a boil.  In a small bowl add your chicken, shallot, garlic, thyme, pepper and parsley with 1 tablespoon 
of olive oil and toss.  Set aside. In the meantime in a large skillet or saute pan melt your butter and 1 tablespoon of olive oil on med 
high heat. When the butter has started to bubble add your bowl of  chicken with all the seasonings, garlic and shallots and cook for no more than 1 minute per side.  Add your mushrooms 
and wine.  Stir and cover your pan with a lid and allow to simmer for  2 to 3 minutes.  Add your sliced sun-dried tomatoes, stir and cover 
with lid and let cook for 2 minutes.  At this point your water for the pasta should be boiling at which point add your pasta to the water 
and cook stirring occasionally. Going back to your saute pan you can now add your cream to the chicken and mushrooms and cook for the last 2 minutes.  After 2 minutes shut off the 
heat while still resting the pan on the burner.  This will help to thicken up the juices.  Drain your pasta at the Al Dente point where the pasta 
still has a bit of bite to it and add the pasta directly to the saute pan with the chicken and mushrooms and stir together.  Add your cheese and stir well to make 
sure your pasta is coated well with the juices.  Serve and Enjoy!!

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