PASTA CON POLLO STRACCIATO E FUNGHI PORCINI
(Pasta With Shredded Chicken and Porcini Mushrooms)
2 Cups Chicken Breasts - previously cooked 1 Cup Basic Tomato Sauce - (Basic Tomato Sauce - click here) 1 1/2 Cups Chicken stock 1 Cup Porcini mushrooms - dried 2 Lg. Shallots 1/2 Cup White wine 1 Lb. Pasta - Farfalle or Penne
Soak the Porcini mushrooms in warm water for at least one half hour before using them. At the end of this time, drain and strain them, reserving one cup of the soaking liquid.
Meanwhile, heat a pot of water for the pasta.
Remove the chicken meat from the bones, and shred it by hand. This is easier if the chicken is warm. The breasts can be warmed in a microwave for a minute, or in a fry pan for a couple of minutes in a little olive oil. Set the shredded meat aside.
Slice the shallots as thin as you can, and sauté them in a small amount of olive oil. When they are translucent, add the chicken and heat it over moderate heat for 3-4 minutes, stirring occasionally. Add the tomato sauce, the porcinis, two-three tablespoons of the porcini liquid, and the chicken stock. Simmer until the liquid is reduced by half, then add the white wine. Continue cooking for another ten minutes. Remove from the heat.
Cook the pasta until quite al dente then drain, and add to the pan with the sauce. Turn the heat to high, and toss the pasta in the sauce until the mixture begins to boil rapidly. Stir constantly for a 1 - 2 minutes. Serve on pre-warmed dishes. This dish needs no cheese topping.
Last updated on: 06/03/99 12:51:26 AM