Rosemary-Mushroom Pasta Sauce with ChickenJune 10, 2015
This sauce was inspired by a recent trip to Eastern Market. We had a few friends in town from Chicago and lucked out with simply gorgeous weather, so we decided to walk around food stalls, artist stands and flea market tents. It was lovely. We spotted some amazing mushrooms and couldn’t resist a visit to our favorite fresh pasta vendor. This dinner was the result!
You will need:
- 3 T olive oil, divided
- 1/2 lb chicken breast, chopped
- 2 shallots, finely chopped
- 16 oz assorted mushrooms, cleaned and chopped (we used crimini, oyster, and shitaake)
- 5 sprigs fresh rosemary, chopped
- 1/4 c dry white wine (optional)
- 1/2 c stock (we used chicken)
- 2 T Dijon mustard
- 6 oz creme fraiche
- 1/3 c light cream
- 1 lb pasta (we used fresh egg bucatini)
- 1/2 c pasta water, reserved
- Salt and pepper
Then you will…
- Bring a large pot of salted water to a boil. Cook the pasta according to the directions, straining 1-2 minutes before recommended cooking time. Be sure to reserve 1/2 cup of the pasta water for the sauce. The pasta will continue cooking when you add it to the sauce.
- In a large nonstick skillet, heat two tablespoons of olive oil over medium heat.
- Add the chicken and saute until cooked through and golden. Transfer the chicken to a plate.
- Heat the remaining olive oil in the same skillet over medium heat.
- Add the shallots, mushrooms and rosemary.
- Saute until the mushrooms release their juices and start to turn golden.
- Add the wine (if using) and stock, scraping up any browned bits into the sauce.
- Stir in the mustard.
- Allow to simmer until reduced by half.
- Return the chicken to the skillet.
- Stir in the creme fraiche, cream and reserved pasta water. Heat through.
- Season to taste with salt and pepper.
- Add the pasta to the sauce and toss until evenly coated.