BUCATINI WITH CHICKEN, GARLIC, SHITAKE MUSHROOMS & PARSLEY OIL

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BUCATINI WITH CHICKEN, GARLIC, SHITAKE MUSHROOMS & PARSLEY OIL

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Ingredients

Adjust Servings:
400 grams dry bucatini pasta
3 boneless skinless chicken breasts sliced thinly across the width
200 grams shitake mushrooms sliced about the width of half your thumbnail
4 clove garlic
1 bunch continental parsley leaves finely chopped
shaved parmesan shards
extra virgin olive oil
White Wine
pepper grinder
Cuisine:
  • Serves 6
  • Medium

Ingredients

Directions

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I used to fancy myself as somewhat of a runner, although now I tend to get winded running to catch the telephone before message bank picks up. “Hello…..pant…..pant…..pant…..Paul speaking.” When I was running I used to eat pasta at least 4 times a week and I found myself having to get rather creative if I didn’t want to live off a perpetual cycle of Bolognese, Arrabiata, and Boscaiola. That time in my life was when I created this dish. Even though I no longer run, I do still eat this dish as though I were training for a marathon.

Because the sauce in this recipe is basically a slight coating of olive oil it is very important that you use only a quality extra virgin olive oil.

  1. Bring a large pot of salted water to the boil and cook the bucatini slightly under al dente.
  2. Once the pasta is cooked to less than al’dente pour it into a large colander and cool the pasta immediately with running cold water (try to reserve the hot water).
  3. Replace the reserved pasta water or fresh water into the pot and return to boil.
  4. Pour a little olive oil in a pan and over med-high heat sauté the garlic until it is golden and remove immediately into a large mixing bowl.
  5. Wipe the pan clean and add a little more oil, and place on high heat.
  6. Season the thinly sliced chicken and sauté it until just under cooked and place it into the bowl with the garlic (it will finish cooking in the last stage).
  7. Replace the pan to high heat and pour a liberal amount of olive oil into the pan and add the mushrooms, season lightly with salt and pepper and sauté until lightly browned.
  8. With the mushrooms still in the pan over high heat add half of the chopped parsley stir with a wooden spoon and immediately deglaze the pan with a splash of white wine, continuing to stir with the wooden spoon to remove all the flavours in the bottom of the pan.
  9. Cook for another 30 seconds or so until all the alcohol has evaporated off the wine and add it all to the chicken and garlic.
  10. Pop the cork on a nice white, let it breathe, organise your 6 serving dishes, the parmesan garnish, and blanche the cold pasta in the boiling water until al’dente.
  11. Drain the pasta well, add to the chicken etc, toss it all with the remaining parsley and a little more olive oil if required and divide evenly amongst the 6 dishes, garnish with parmesan shards.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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