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chicken breast extra-virgin olive oil salt freshly ground pepper Pasta onion garlic sugar oyster mushrooms shiitake mushrooms chile flakes tomatoes parsley cheese
Viewed: 159 - Published at: 5 years agoIngredients
- One 6-ounce chicken breast
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Sea salt
- Freshly ground pepper
- 6 ounces bowtie pasta
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon sugar
- 2 cups oyster mushrooms, pulled into individual mushrooms and large ones cut in half
- 1 1/2 cups shiitake mushrooms, thinly sliced
- 1/8 teaspoon chile flakes
- 1/2 cup diced tomatoes (fresh, if in season, or canned)
- Parsley
- Parmigiano-Reggiano cheese, for garnish
Method
- Season the chicken breast with 1/8 teaspoon each of sea salt and freshly ground pepper.
- In a small pan, heat 1 tablespoon of extra-virgin olive oil over medium high heat.
- Add the chicken and cook 1 minute.
- Turn the chicken, reduce the heat, cover and cook for 8 minutes.
- Remove the pan from the heat and leave covered for 10 minutes, then shred the chicken with a fork.
- Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions.
- In a large frying pan, heat the remaining extra-virgin olive oil over high heat.
- Add the onion and cook for 5 minutes, until it just starts to brown.
- Add the garlic and cook for 30 seconds.
- Add all of the mushrooms and cook until they are soft and browned, about 10 minutes.
- Stir in the chile flakes and tomatoes.
- Add the pasta and the shredded chicken to the pan and toss to coat well.
- Season generously with sea salt and freshly ground pepper.
- Serve topped with parsley and Parmigiano-Reggiano cheese.
