Chicken breast with pasta and mushroom sauce

Name: Chicken breast with pasta and mushroom sauce - Luciana I.
Ingredients: 1 piece boneless chicken breast; 100 g porcini mushrooms; 1 tablespoon butter; 1 cm grated ginger; salt; pepper; 50 ml dry white wine; 2 garlic cloves; 50 g cheese or parmesan; 200 g penne pasta or other types of pasta

Meat - Chicken breast with pasta and mushroom sauce by Luciana I. - Recipia

Chicken breast with pasta and porcini sauce I often find myself with dried porcini mushrooms in my pantry, especially since I enjoy foraging and preparing them for winter. I make this recipe when I want a simple meal with pantry ingredients, without spending much time in the kitchen. Chicken breast is always available, pasta too, and the dried porcini add the flavor that makes the difference. Quick Info Total time: about 40 minutes Preparation time: 15 minutes Cooking time: 25 minutes Servings: 2-3 Difficulty: easy Recipe type: main course, pasta with chicken and mushrooms Ingredients 1 boneless chicken breast (about 300-350 g) 100 g dried porcini (can be replaced with champignon) 1 tablespoon butter (about 20 g) 1 cm fresh grated ginger salt pepper 50 ml dry white wine 2 garlic cloves 50 g cheese or parmesan 200 g penne pasta (or other short pasta) Preparation method 1. Soak the dried porcini in cold water. They should be covered with water for at least 20 minutes, ideally 30, until softened. 2. Cut the chicken breast into thick strips, about 2 cm wide. Season with salt, pepper, and freshly grated ginger on top. 3. In a large pot, bring salted water to a boil for the pasta. 4. Heat a non-stick skillet without fat. Add the chicken strips and let them sit for a few minutes without moving them until they turn white and begin to brown on the bottom. Flip to the other side and continue for another 2-3 minutes until cooked evenly. 5. Pour the wine over the meat, stir, and let it simmer until the alcohol evaporates and the chicken is cooked through. Set aside when done. 6. Remove the porcini from the water and squeeze them well in your hand to eliminate as much water as possible. Cut them if they are very large. 7. In a pot, melt a tablespoon of butter. Add the hydrated porcini along with the chopped or sliced garlic. Stir and cook for 3 minutes, covered, over medium heat. 8. When the water for the pasta is boiling, add the pasta. Cook according to the time indicated on the package, depending on how soft or firm you want them. Drain well. 9. Add the hot pasta to the plate, top with the chicken breast and the porcini with the sauce. Sprinkle with grated cheese or parmesan and, if desired, a little fresh parsley. Why I make this recipe often This recipe is quick to make and doesn’t require many ingredients. Dried porcini keep well and add a lot of flavor without complicating the sauce. Chicken breast cooks quickly, and everyone has pasta at home. It can be made in any season, not relying on fresh ingredients. Tips and variations Tips Do not overcook the chicken breast, or it will become dry. Squeeze the porcini well after soaking, so they don’t release water into the sauce. If using fresh mushrooms, they don’t need to be soaked – just slice them and add directly with the butter. Substitutions Dried porcini can be replaced with fresh champignon, but the taste will be different, more neutral. You can use parmesan instead of grated cheese, or vice versa, depending on what you have on hand. Variations Other types of pasta, short or long, can also work, depending on your preference. You can replace the chicken breast with turkey breast if you wish. For a richer sauce, you can add 1-2 tablespoons of cream when adding the porcini to the pan with the butter (this is not in the basic recipe but works if you want it creamier). Serving ideas Serve immediately after combining the pasta with the meat and mushrooms so everything is hot and the cheese melts. It goes well with a simple green salad on the side, but it’s not mandatory. Frequently asked questions 1. What can I do if I can't find dried porcini? You can use fresh champignon. Just slice them and cook them directly with the butter and garlic; they don’t need to be soaked. 2. Can I use frozen chicken breast? Yes, but let it thaw completely and lose its water before cutting and cooking it. 3. Is it necessary to add wine? It’s not mandatory, but it adds flavor and helps tenderize the meat. If you don’t want alcohol, you can use a little water or vegetable broth. 4. If I don’t have fresh ginger, can I omit it? Yes. Fresh ginger gives a slightly different taste, but it’s okay to leave it out if you don’t have it on hand. 5. What type of pasta works best? I use penne, but any short pasta is suitable. You can also try tagliatelle or spaghetti if you like. Nutritional values The values are estimated for one serving of three. Approximately: Calories: 500-550 kcal Protein: 40 g Carbohydrates: 50-60 g (from pasta) Fats: 12-15 g (mainly from butter and cheese) The porcini and chicken breast do not add many fats. The calories come mostly from the pasta and cheese. The amounts vary depending on the type of pasta and how much cheese you use. Storage and reheating If leftovers remain, you can keep them in the fridge in a covered container for a maximum of 2 days. Reheat in the microwave or in a skillet with a little water or butter. The texture of the pasta won’t be the same as fresh, but the taste remains good. I do not recommend freezing, as the pasta becomes soft and the porcini lose their texture.

Chicken breast with pasta and mushroom sauce

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