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Recipe Thursday-Penne, Chicken, and Mushrooms with Sage Cream Sauce

Posted on July 29th, 2010 | Posted in Main Course, Recipes

Here is a tasty recipe that I made with my sister a few months ago and it is definitely worth being passed on, particularly since we have penne pasta on special right now!  Despite having cream in the title this recipe is not overwhelmingly heavy.  It also is a fast recipe that will keep you in the kitchen for less than thirty minutes and allow you to get outdoors to enjoy these lovely Summer nights!

Yield: 6 Servings

1/3 cup dried porcini mushrooms, rinsed
1/2 cup water
1 tablespoon extra virgin olive oil (992055)
1 lb crimini mushrooms, sliced thin
4 garlic cloves, minced (991057)
2 tablespoon finely chopped fresh sage
1 cup heavy cream (HPH010)
1/2 teaspoon grated zest and 2 tablespoon juice from 1 lemon
salt and pepper
1 lb penne pasta (991533)
1 rotisserie chicken, skinned, meat shredded into bit-size pieces (about 3 c.)

1.   Boil water for the pasta. Combine porcini and 1/2 cup water in a bowl and microwave, covered, until mushrooms have softened, about 1 minute. Line fine-mesh strainer with one paper towel and strain porcinis, reserving liquid.   Chop porcini fine and set aside.
2. Heat oil in large nonstick skillet over medium-high heat until just smoking.   Brown crimini, about 5 minutes. Stir in garlic and sage and cook until fragrant, about 30 seconds.   Add cream, lemon zest and juice, porcini, and reserved soaking porcini liquid and simmer until thickened about 5 minutes.
3. Add 1 tablespoon salt and pasta to boiling water and cook al dente.   Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add mushroom mixture and chicken to pot and toss to combine, adding reserved pasta water as needed.   Season with salt and pepper.

Recipe from 30 Minute Suppers America’s Test Kitchen

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