Pasta Palerno

Name: Pasta Palerno
Yield: 4 Bowls

Pasta Palerno

This perfect pasta is so amazing, I named it after a city in the Sicilian Region (Regione Siciliana), renowned for its gastronomy and restaurants. Though Americanized with its rich and delicious sauce, this delectable dish is sure to tempt your pasta palate with the amazing scent of mushrooms. Savor this recipe with an oaky chardonnay from Napa. The oak aging flavors of the wine will compliment the sweetness of the onions and sundried tomatoes in this dish to create a perfect culinary symphony.

Tips:

To reduce cooking time, I recommend starting the sauce first, then halfway through the process, cooking your chicken breast and pasta. Everything will come together at the same time.
It’s best to give the sauce the proper amount of time needed to soak up all the flavors–the more time the better!
Cooking times may vary depending on the size of your chicken breast.
This dish is amazing paired with an oaky chardonnay.

Ingredients

Chicken
1 large whole boneless skinless chicken breast
1/4 tbsp dried basil
Salt and pepper
1 tbsp olive oil
Sauce
1/4 cup onion, chopped
1 large garlic clove, minced
6 cremini mushrooms, sliced
5 sundried tomatoes, sliced
2 tbsp butter
1/4 cup white wine
1/2 cup chicken stock
1 cup heavy cream
2 sprigs thyme
1/2 tsp dried basil
1 parmesan rind
Pasta
10 oz. bowtie pasta (approximately 4 cups)
1/2 tbsp salt
Garnish
Fresh basil, chopped into strips
4 tbsp Parmigiano-Reggiano, shredded

Steps

Step 1
Make the Sauce
Place a deep skillet pan on the stove over medium heat. Add 2 tbsp of butter. When the butter is melted, add the onions, garlic, mushrooms, sundried tomatoes, dried basil and thyme. Sauté for 2 minutes. Deglaze the pan with white wine. Wait 1 minute, then add the chicken stock. Reduce the stock on low heat to 1/4 cup, approximately 15 minutes. Add heavy cream and parmesan rind. Bring to a soft boil, then reduce the heat to low and simmer for 15 minutes or until the sauce thickens. If the sauce is too thick, add 1 tbsp chicken stock as needed. Remove the thyme. Salt to taste and keep warm over a low flame. While the sauce is reducing, start your chicken breast.
Step 2
Cook the Chicken Breast
Preheat the oven to 400 degrees. Season chicken breast with salt, pepper and dry basil. Put olive oil in a skillet on the stove at medium-high heat. When oil is hot (slightly smoking) sear chicken breast for 2 minutes each side. Place skillet in the oven and cook for an additional 8-10 minutes or until chicken is fully cooked. Let chicken rest for 5-10 minutes, then slice along the grain into thin strips.
Step 3
Cook Bowtie Pasta
Place a large stockpot of salty water on the stove over high heat. When the water begins to boil, place the bowtie in the pot and cook for approximately 12 minutes or until desired doneness. Drain the water from the pot.
Step 4
Assemble your Dish
Preheat the oven to 170 degrees. Warm your pasta bowls in the oven for 10 minutes, then remove. Add pasta and sliced chicken to the saucepan and toss. With a large spoon, divide the pasta into four bowls. Garnish with the fresh basil and 1 tbsp of Parmigiano-Reggiano.

Pasta Palerno

Ingredients

Chicken

Sauce

Pasta

Garnish

Steps

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