Wednesday, December 12, 2007

Wild Mushroom Chicken pasta with Basil Asiago Cream Sauce

At our house, you get to pick anything you want for dinner on your birthday and I will do my best to make it. We have been to the Crystal Palace at Disney many, many times and Ralph LOVES 2 things there--the salmon and the pasta. I made this pasta for the wedding a few weeks ago so I guess he had it on the brain, because this is what he wanted for his birthday dinner.

Sorry that I forgot to get a picture of this but if you are going to make something with pasta, this is something to consider since it is so very good!


WILD MUSHROOM CHICKEN PASTA WITH BASIL ASIAGO CREAM SAUCE



The Crystal Palace Restaurant

Magic Kingdom


Serves 4 to 6 people



Mini Penne Pasta:1/2 pound Mini Penne Pasta (dry/uncooked)

1. Follow direction on the package to cook the pasta to al dente.

2. Cool pasta with cold tap water and set aside at room temperature.



ASIAGO BASIL SAUCE:

1-1/2 cups heavy cream1 tablespoon fresh basil (wash, stemmed, and chopped)

1/4 teaspoon ground white pepper

1/2 teaspoon Italian herb seasoning

1/2 teaspoon chicken base or powdered chicken bullion

1 teaspoon fresh minced garlic

1/4 cup shredded Asiago cheese



1. Bring heavy cream, all seasonings, garlic, basil, and chicken base to a low simmer in a 2-quart saucepan. Let it simmer to 10 minutes to develop flavors.

2. Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.

3. Add the butter to thicken the sauce slightly. Cover the sauce & set it aside from the heat until you are ready to add it to the pasta.



Pasta Completion:

6 each skinless boneless chicken thighs

1 tablespoon olive oil

2 teaspoons kosher salt

1 teaspoon white pepper

1 teaspoon granulated garlic

1/4 cup sliced button mushrooms

1/4 cup sliced Shitake mushrooms (be sure to discard the stem)

1/4 cup diced Portobello mushrooms

1 cup Basil Asiago Cream Sauce (full amount from recipe above)

1-1/2 pounds cooked Gimelli pasta (full amount from recipe above)

2 tablespoons chiffonade (thinly sliced) fresh basil leaves

1/4 cup shredded Asiago cheese



1. Dice chicken and remove excess fat.

2. In a large saute pan, heat oil until it begins to smoke.

3. Add chicken and season with salt, white pepper, and granulated garlic.

4. Once chicken is fully cooked, add mushroom and cook them thoroughly.

5. Add the pasta to the saute pan and stir for three minutes.

6. Now add the sauce and bring to a simmer for 10 minutes.

7. Remove the pasta from the heat and place it on to serving dishes and garnish with basil and Asiago cheese.

1 comment:

CJ said...

This is truly better than The Crystal Palace's version! We enjoyed sharing Ralph's birthday dinner with you guys - great food, great friends, couldn't have been better!