While Mama Breadchick was here, I used the morel mushrooms she brought to make one delicious pasta dish, herb chicken pasta with morels.
It was quick, easy and oh so good. Less than twenty minutes from start to finish not including letting the chicken breast marinate overnight. I can tell you it made enough leftovers that both Mom and I had excellent lunches the next day.
I had half the office standing outside my office wondering what the incredible smell was...
Herb Chicken Pasta with Morels
2 6oz chicken breasts, pounded thin and sliced into 1 1/2" stips
2 Tbsp extra virgin olive oil
4 cloves garlic, crushed
1/4 cup fresh basil, torn into small pieces
1/4 cup fresh flat leaf Italian parsley
3 sprigs rosemary, stripped
2 Tbsp extra virgin olive oil
2 cloves garlic, crushed
1 cup morel mushrooms, cleaned and halved (check them to make sure you have no false morels too!)
1/2 cup chicken stock
1/4 cup pasta water
salt
pepper
2 cups cooked long pasta, drained (don't forget to reserve 1/4 cup pasta water)
1/4 cup finely grated Parm cheese
1/4 cup shredded Parm cheese
Combine first six ingredients in a sealed plastic bag and let sit in fridge overnight.
In large deep skillet, heat 2 Tbsp olive oil on medium heat until shimmering, add mushrooms and saute for 1 minute, turn down heat to medium low, add garlic and saute for another 30 minutes. Remove mushrooms from pan and set aside.
Turn heat back up to medium, add marinated chicken strips. Cook until chicken is just done. Remove from pan. Deglaze pan with chicken stock and pasta water and add back in morels and chicken breast.
Add in cooked pasta and toss until coated with sauce. Remove from heat and stir in 1/4 cup grated Parm.
Place in pasta bowls and sprinkle with grated Parm cheese.
Serve with warm crusty bread and butter
It's been a really long time since I participated in Ruth's Presto Pasta Night
but this was so good, I just have to submit it to this week's host, Patsy at Family, Friends, & Food for the weekly pasta round up.
