Pasta piccante con pollo e funghi

Ingredienti

• 250 grams Dry Linguine
• 500 grams Boneless chicken breast
• 400 grams Mushroom
• 1 teaspoon Smoked Paprika
• 3 tablespoon Olive oil
• 1.5 tablespoon Butter
• 1/2 Onion, chopped
• 1 tablespoon Garlic
• 1.5 cups Tomato Puree (passata)
• 1 teaspoon Red pepper Flakes
• 1 teaspoon Italian Seasoning
• 1/3 cup Dry White wine
• 1 cup Heavy cream
• 3/4 cup Parmesan Cheese

Preparazione

1. 1

   Clean mushrooms using a damp kitchen towel. Cut into halves.

2. 2

   Bring a large pot of water to a boil.

3. 3

   While the pasta water is boiling, Heat a large skillet. Add 2 tablespoons olive oil. Add mushroom to the skillet. Cook undisturbed for 4-5 minutes. Flip and cook for another 3-4 minutes until the mushroom is browned. Remove from the skillet and keep aside.

4. 4

   To the same skillet add one more tablespoon of oil. Once hot add chicken breast pieces. Season with smoked paprika and salt. Cook for 5-6 minutes. Chicken should no longer look pink and cooked through. Remove and keep covered.

5. 5

   Now the water must have come to a boil. Season it with salt. Cook until pasta is al dente. Reserve 1 cup of pasta cooking water to be used later. Drain pasta and keep aside.

6. 6

   In the same skillet used above, melt butter. Saute onion and garlic for about a minute.

7. 7

   Add tomato puree, Italian seasoning, and red pepper flakes. Cook on medium-low heat for about 4-5 minutes. The tomato puree should be reduced by almost half and the mixture should look thick. Reducing tomato puree adds depth of flavour to the sauce.

8. 8

   Stir in the white wine and cook until the wine has reduced and you can smell no more alcohol. It should take about 2 minutes.

9. 9

   Lower the heat and stir in the heavy cream and parmesan cheese.

10. 10

    Add drained cooked pasta, cooked mushroom, and chicken back to the skillet. Add half of the pasta cooking water. Toss everything well. Add more pasta water if required to adjust the consistency.

11. 11

    Serve & enjoy !!