Cooking pasta is and remains an art. In this recipe, we prepare the pasta in the same way as we make risotto. By slowly adding your chosen stock to the pasta, it absorbs the flavor completely and retains the starch inside. This keeps the pasta nice and creamy and full, with the flavor of the stock you use.
It sounds like more work, but it is surprisingly easy! In this dish you immediately combine the pasta with sauce and it is therefore a perfect quick dish on a weekday.
Creamy hot pasta with chicken & mushrooms
Duration: 30-40 minutes
For: 3- 4 persons
- 2 tablespoons olive oil
- 1 small onion or shallot, diced or finely chopped
- 1 tablespoon garlic, finely chopped
- 400g Parisian mushrooms, washed and sliced (other mushrooms such as Shiitake are certainly an added value in this dish)
- 250g whole wheat uncooked penne (or other pasta)
- Salt and black pepper
- half a cup of dry white wine
- 600-750 ml chicken stock (vegetable stock is also a worthy alternative)
- 2 chicken fillets, chopped (optional)
- Chopped parsley (optional)
- Parmesan cheese (optional)
- Hot sauce of your choice
Best suited for:
Truffle Hound : the taste of truffle gives an incredible extra dimension to this dish, with an extra umami kick.
Umami Reserve : With ingredients like porcini mushrooms, olives and capers, this hot sauce delivers a huge explosion of flavors to top off this dish.
Truffle Fire : for the brave among us who like it a bit volcanic. Same amount of truffle, more heat.
Step 1
Take a large, deep (wok)pan or pot and place it on a medium heat, while you heat the olive oil in it. When the pan is hot, add the onion/shallot, garlic and mushrooms. Fry these, stirring occasionally with a wooden spoon, for about ten minutes, until the mushrooms soften a little and start to fry. Then add the pasta and stir it, so that the pasta also starts to glisten and is coated with olive oil, for about 2 to 3 minutes. Then add a little salt and pepper to taste and then add the wine. Let it simmer for a while.
Step 2
Start adding broth gradually, stirring well each time until the broth almost covers the pasta. When the liquid has almost evaporated or is out of sight, add more broth. Your pan should never look soupy or dry. Keep the heat of the pan medium and remember to stir regularly.
Step 3
Start tasting the pasta after about 10 minutes, depending on the pasta you are using (consult the instructions on the package). When the pasta feels almost al dente, you can optionally add the chicken. Cook until the chicken is done - white on the inside - and the pasta tastes the way you like it. You can optionally pre-cook the chicken and add it later. The message is to taste a lot! Then you can finish the meal as you like with extra herbs, hot sauce, parsley and Parmesan cheese.
Tasty!