Pasta With Chicken, Whiskey And Mushrooms

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 lb penne
• 1/2 ounce porcini mushroom
• 1 cup hot water
• 2 tablespoons butter, divided
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon extra virgin olive oil
• 8 ounces boneless skinless chicken breasts, sliced into strips
• 1 cup whipping cream
• 1/2 cup chicken stock
• 1/2 cup rye whiskey
• 1 cup frozen peas, thawed
• 1 cup cherry tomatoes, halved
• salt and pepper
• 1 cup parmesan cheese, grated plus extra for garnish

Recipe

• 1 soak porcini mushrooms in hot water for 20 minutes.
• 2 remove mushrooms from water and set aside. line a strainer with a coffee filter and strain soaking water. reserve 1/2 cup.
• 3 in a large sauté pan over medium heat, melt 1 tablespoons of the butter. add shallot and cook for 2-3 minutes until translucent.
• 4 add garlic, mushrooms and thyme. cook for 1 minute. remove from heat and set aside.
• 5 heat olive oil and remaining butter in pan over medium heat. add chicken and cook for about 5 minutes until cooked through. remove from heat and add to mushroom mixture.
• 6 add cream, reserved porcini water, chicken and whisky to pan. cook until liquid has reduced by half to a medium-thick consistency and lightly coats a spoon.
• 7 meanwhile bring a large pot of water to a boil. add 1 tablespoons salt to water, cook pasta, uncovered, until tender, 8-10 minutes. drain well.,.
• 8 add mushroom mixture, peas, cherry tomatoes, parmesan cheese and pasta to pan. toss to combine. season with salt and pepper. serve with additional parmesan.