An earthy winter dish of chicken and cabbage over whole grain pasta looks and tastes wonderful with a variety of sliced mushrooms.
3.3 pounds Barilla Whole Grain Penne
1 gallon chicken stock
16 boneless chicken thighs
1 cup extra-virgin olive oil
4 cloves minced garlic
16 leaves julienned Savoy cabbage
1 1/2 pounds sliced domestic mushrooms
as needed salt
as needed black pepper
4 tablespoons butter
4 tablespoons chopped fresh marjoram
3/4 cup shredded Parmesan cheese
- 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.
- Poach the chicken in the stock until cooked through. Drain, reserving the stock. Cut the meat into strips.
For each serving, to order:
- Heat 2 teaspoons oil and saute a pinch of garlic. Add about 1 cup cabbage, 3 ounces chicken, and 1 ounce mushrooms. Saute for 2 minutes. Stir in 2/3 cup stock; season with salt and pepper. Simmer to reduce by half.
- Reheat 1 1/3 cups pasta in simmering water. Drain and add it to the sauce. Stir in 1/2 teaspoon butter, 1/2 teaspoon marjoram, and 1 1/2 teaspoons Parmesan.