So this is a recipe that I picked up from the Food Network (Original recipe) and modified to fit what I had in the kitchen at the time. Elaine’s reaction was “this is the best meal you’ve ever made!”. I hope that means it was good.
I’m not the best at measuring things while I cook, so use the amounts below as a guide.
Ingredients
- 1 package shiitake mushrooms
- 1 package assorted mushrooms (Like button, champignon, shiitake, cremini, brown, etc. What ever you like in your Italian dishes.)
- 1 sweet onion, peeled and chopped
- 3 bell peppers, seeded and chopped
- 2 garlic cloves
- 2 tsp thyme
- 1 tsp oregano
- 1 small can tomato paste
- 1/2 cup red wine
- fettuccine pasta
- Parmesan cheese – grated
- 2 lbs chicken breasts
- 1/2 cup flour
- Olive oil
- sea salt
- ground black pepper
Directions
Start boiling a pot of salted water. When the water boils, add what ever pasta you like. Rigatoni or fettuccine work well.
Start heating a pan (a cast iron skillet works well) with olive oil. Pound the chicken out to about 1/2 thickness. Put the flower in a large bowl and add some salt and pepper. Dredge the chicken in the flower and once the oil is hot place the chicken in the pan. In about 7 minutes, turn the chicken.
Start a large pan with olive oil. For the pack of assorted mushrooms, chop and stem them. Chop the peppers and onions into chunks that can be put into the food processor. Use the food processor to finely chop the veggies. Mince or chop the garlic and add it to one pan. When the oil is hot, add the veggies and the mushrooms. Continue to cook this on med-high heat. Season with thyme, oregano, salt and pepper. Cook these until they are tender and start to juice out (6-10 minutes). Stir in the tomato paste and turn the heat to high. Add the shiitake mushrooms. After about 5 minutes, add the wine. Bring this to a boil, then cut the heat to medium. Let this simmer for about 10 minutes or until most of the liquid is reduced off and the sauce starts to thicken.
Drain the pasta.
On the plate, cover a serving of pasta with the sauce and then a chicken breast. Top with the parmesan cheese.
