Juicy roasted chicken and a variety of mushrooms can be bathed in a cream sauce or tomato sauce for two equally savory versions of this recipe.
6 lbs. Barilla® Cellentani
6 Tbsp. soaked in water and chopped dried porcini mushrooms
1 1/2 cups butter
3/4 cup chopped garlic
18 oz. chopped fresh mushrooms
3 cups julienned sun-dried tomatoes
36 oz. shredded grilled or smoked chicken breast, boneless, skinless
3 cups white wine
12 cups heavy cream
3 cups grated Parmesan cheese
3 cups chopped fresh parsley
- Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- For each serving, to order: Heat 1 Tbsp. butter and 1 1/2 tsp garlic in a saute pan. Add 1/4 cup fresh mushrooms and about 1 tsp chopped porcini and stir. Add 2 Tbsp. sun-dried tomatoes and 1 1/2 oz. chicken. Warm through.
- Deglaze with 1 oz. wine and reduce by half. Add 1/2 cup cream or tomato sauce and some reserved porcini water to thin.
- Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the pan with sauce. Toss with sauce, 2 Tbsp. Parmesan, and 2 Tbsp. parsley. Plate.