Italian

pasta shells with chicken,
mushrooms & capers
S e r v e s 2 g e n e r o u s ly
1/2
11/2
oz. dried porcini mushrooms,
soaked in 11/4 cups warm water
for 30 minutes
2 Tbs. olive oil
3 Tbs. unsalted butter
4 oz. button mushrooms, wiped
clean and sliced
1 large shallot, thinly sliced
1 clove garlic, minced
3/4
1/2
tsp. chopped fresh rosemary
lb. boneless, skinless chicken
thighs (3 to 4 thighs), cut into
bite-size pieces
Kosher salt and freshly ground
black pepper
cup dry white wine
6 to 8 oz. dried pasta shells or
farfalle
Splash of sherry vinegar
2 Tbs. capers, rinsed
grated Romano cheese, for
serving (optional)
The flavor of the chicken thigh’s
dark meat marries nicely with
the hearty, savory character of
this main-dish pasta, but if you
prefer, substitute breast meat.
Opt for dried pasta here rather
than fresh. It’ll better absorb the
flavors in the pan.
1. Strain the porcini, reserving the
soaking liquid. Squeeze them dry,
chop them into small pieces, and set aside. Strain the soaking liquid through
a fine-mesh sieve or a coffee filter; set aside. Bring a large pot of salted water
to a boil for cooking the pasta. Meanwhile, in a large skillet over medium-high
heat, heat the oil and 2 Tbs. of the butter. Add the fresh mushrooms and
cook briskly, stirring frequently, until lightly browned and most of their liquid
has evaporated, about 5 minutes. Add the shallot, garlic, rosemary, and the
drained, chopped porcini. Cook, stirring briskly, until the shallot is soft, about
4 minutes. Add the chicken pieces, season with salt and pepper, and cook for
another 2 minutes. Pour in the wine and the reserved porcini soaking liquid;
bring to a boil. Simmer uncovered until the chicken is tender and cooked
through, about 12 minutes.
2. Meanwhile, cook the pasta until just tender. Drain the pasta, leaving drops of
water clinging to it, and add it to the skillet. Add the vinegar and capers; heat
gently for a few minutes to let the pasta drink up the juices. Stir in the remaining
1 Tbs. butter and taste for salt and pepper. Serve warm with the grated
Romano, if you like. —Molly Stevens
PER SERVING: 880 CALORIES | 48G PROTEIN | 79G CARB | 39G TOTAL FAT | 15G SAT FAT |
17G MONO FAT | 4G POLY FAT | 190MG CHOL | 990MG SODIUM | 5G FIBER
P A S TA 137