"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Chicken with Mushrooms

Published by: Sarah

  • Apr
  • 11
  • 1 cup low-sodium chicken broth
  • 1 ounce dried porcini mushrooms
  • Kosher salt
  • 1 pound farfalle pasta
  • 3 tablespoons extra-virgin olive oil
  • 1 large or 2 small shallots, sliced
  • 1 teaspoon freshly ground black pepper
  • One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces
  • 1 cup mascarpone cheese, at room temperature (8 ounces)
  • 2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat

    Boil the broth and mushrooms over medium-high heat in a small saucepan.
    Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes.
    Remove the mushrooms and coarsely chop.
    Reserve the liquid.
    Bring a large pot of salted water to a boil over high heat.
    Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
    Drain and reserve about 1 cup pasta water.
    Heat the oil over medium-high heat in a large nonstick saute pan.
    Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper.
    Cook until the shallots are soft, about 3 minutes.
    Add the chard in batches and cook until wilted, about 7 minutes.
    Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
    Remove the pan from the heat and add the mascarpone cheese.
    Stir until the mixture is smooth and creamy.
    Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta.
    Add reserved pasta water if necessary.
    Toss until all the ingredients are coated and serve.


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