Chicken, Olive, and Mushroom Orecchiette
Chicken, Olive, and Mushroom Orecchiette
Ingredients
- 3/4 lb (375 g) orecchiette (or other short pasta)
- 1 lb (454 g) white button mushrooms, thinly sliced
- 1 onion, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 cloves garlic, finely chopped
- 1/2 teaspoon (2.5 ml) crushed red pepper flakes
- 1/2 teaspoon (2.5 ml) chopped fresh rosemary
- 2 cups (500 ml) chicken broth
- 1/4 cup (60 ml) pitted black olives, quartered
- 11/2 cups (375 ml) diced cooked chicken
- 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese
- 2 tablespoons (30 ml) chopped fresh chives
- 2 tablespoons (30 ml) butter (optional)
- Salt and pepper
Instructions
- In a large pot of salted boiling water, cook pasta until al dente. Drain and oil lightly.
- In a non-stick skillet, soften mushrooms and onion in oil until mushroom cooking water has evaporated. Continue cooking until mushrooms begin to caramelize. Season with salt and pepper.
- Add garlic, pepper flakes and rosemary and cook for about 2 minutes or until garlic is lightly browned. Add broth and olives. Reduce cooking liquid by half.
- Add pasta, chicken, Parmesan, chives and butter. Mix thoroughly and cook over low heat until pasta had absorbed a little cooking liquid. Adjust seasoning.
- When serving, sprinkle with a little grated Parmesan cheese, to taste.
Chicken, Olive, and Mushroom Orecchiette