Campanelle with Chicken in Creamy Mushroom-Madeira Sauce
by Sherman Antao · View original source
Image is being preparedPlease check back within 24 hours
You can substitute any tubular pasta for the campanelle to capture the lush and creamy yet deeply savory sauce in this dish.
- Category:
- Main Course
- Cuisine:
- Italian
- Cook:
- 35 min
- Servings:
- 4
Ingredients
- 12 ounce campanelle
- 1 1/2 teaspoon table salt
- 1 tablespoon unsalted butter
- 1 pound chicken breasts (boneless, skinless, trimmed and sliced crosswise 1/4 inch thick)
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 8 ounce cremini mushrooms (trimmed and sliced thin)
- 1 red onion (large, finely chopped)
- 3 tablespoon unsalted butter
- 1 teaspoon table salt
- 3 clove garlic (minced)
- 1 cup Madeira
- 1/2 teaspoon table salt
- 1/2 cup sour cream
- 2 tablespoon parsley (chopped)
- parsley (chopped, for garnish)
Instructions
- Bring 2 quarts water to boil in large saucepan. Add 12 ounces campanelle and 1½ teaspoons table salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
- Meanwhile, melt 1 tablespoon unsalted butter in 12-inch skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts, trimmed and sliced crosswise ¼ inch thick; ½ teaspoon table salt; and ¼ teaspoon pepper and cook until chicken is cooked through, about 3 minutes. Transfer to bowl.
- Add 8 ounces cremini mushrooms, trimmed and sliced thin, to skillet and cook until beginning to brown, about 2 minutes. Add 1 finely chopped large red onion, 3 tablespoons unsalted butter, and 1 teaspoon table salt and cook, stirring frequently, until onions begin to brown, about 10 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 1 cup Madeira and ½ teaspoon table salt, scraping up any browned bits, and bring to simmer. Reduce heat to medium and simmer until reduced by half, about 3 minutes. Stir in chicken, ½ cup sour cream, and 2 tablespoons chopped parsley and cook to heat chicken through, about 1 minute.
- Add to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Garnish with chopped parsley. Serve.
Notes
UMAMI TRIFECTA: Besides featuring woodsy, sweet, and slightly acidic notes, Madeira is a source of umami flavor, which we bolster by browning mushrooms and onions for the sauce. —D.T.