by Heather Harris Brady
Now moving on to the entree portion of the Italian menu I’m doing this week. I created this dish to showcase some lovely smoked chicken my father-in-law gave us. You could sub in a variety of smoked meats in place of the chicken, but the smokiness is nice with the rich, creamy sauce. I’m doing this the old-fashioned way and making the sauce right in the pan.
The pasta is up to you, here I’m using a chichi artisanal fusilli I bought at the fancy food store up the street from my office. I like fusilli because not only is it fun to say the corkscrews are great at carrying sauce and capturing toppings at the same time.
Smoked Chicken Alfredo, Four Generous Servings
- 1/2 lb. dried pasta
- 1/2 lb. fresh swiss chard, cut into strips (chiffonade)
- 1-1/2 c. diced smoked chicken
- 1/2 lb. fresh portabella or porcini mushrooms, cleaned and sliced
- 1 t. minced garlic
- 3/4 c. shaved Parmesan cheese
- 3/4 c. heavy cream
- 1/3 c. dry white wine
- 3 T. butter
- Fresh ground pepper to taste
Boil the pasta as directed on the package.
While the pasta is cooking, add one tablespoon of butter to another saucepan along with the mushrooms.
Saute over medium-high until the mushrooms start to release their juices. Add the swiss chard and the garlic. Continue tossing until the swiss chard is wilted and bright green, about three minutes. Add the chicken to heat through. Turn off the heat and set the pan aside.
Drain the pasta but do not rinse it. Return it to the pan over medium heat and add the butter. I usually set my pasta bowls alongside too at this point, so I have them handy.
Pour in the cream and wine, sprinkling the cheese over the top. Toss the pasta over the heat. As you toss it, the cream will warm and the cheese will melt as they combine into one glorious whole, coating each strand of pasta.
Put a serving of pasta in each bowl and top with one quarter of the chicken-mushroom mixture. Grind some fresh pepper over the top and serve hot.
One year ago: Chicken Biryani with Saffron Rice