Culinary Confessional

Mushroom Chicken Pasta with Basil Asiago Cream Sauce



For the Asiago Basil Cream Sauce:
1-1/2 cups heavy cream
1 tbsp fresh basil, chopped
1/4 tsp white pepper
1/2 tsp dried Italian herbs
1/2 tsp powdered chicken bullion
1 tsp garlic, minced
1/4 cup asiago cheese, shredded
1 tbsp butter


Bring heavy cream, all seasonings, garlic, basil, and chicken base to a low simmer in a large saucepan. Let it simmer for at least 10 minutes to develop the flavors.

Add the shredded cheese and stir constantly to avoid breaking the sauce. Be careful not to let the sauce boil.

Add the butter to thicken the sauce.  Cover the sauce, remove from heat, and set aside.


For the Pasta:

6 skinless boneless chicken thighs
1 tbsp olive oil
2 tsp kosher salt
1 tsp white pepper
1 tsp garlic powder
1/4 cup button mushrooms, sliced
1/4 cup shitake mushroom caps, sliced
1/4 cup portobello mushrooms, diced
1-1/2 pounds cooked gimelli or corkscrew pasta
2 tablespoons fresh basil, chopped into a chiffonade
1/4 cup asiago cheese, shaved



Cook pasta in a large pot of boiling, salted water.  Drain and set aside.

Dice chicken and remove excess fat.

In a large saute pan, heat oil until it begins to smoke.  Add the chicken and season with salt, white pepper, and garlic.

Once the chicken is fully cooked, add the mushrooms and cook for about 7-8 minutes.  Then add the pasta to the saute pan and cook for another 3 minutes.

Add the asiago basil cream sauce and simmer for 10 minutes.

Serve piping hot and garnish with chiffonade basil and asiago.



Approximate Nutritional Values: http://www.food.com/recipe/wild-mushroom-bacon-pasta-with-basil-asiago-cream-sauce-487008