Cellentani with Mushrooms and Roasted Chicken Breast

Juicy roasted chicken and a variety of mushrooms can be bathed in a cream sauce or tomato sauce for two equally savory versions of this recipe.

Cellentani with Mushrooms and Roasted Chicken Breast

  • Ingredients:

  • 6 lbs. Barilla® Cellentani
  • 6 Tbsp. dried porcini mushrooms, soaked in water and chopped
  • 1 1/2 cups butter
  • 3/4 cup garlic, chopped
  • 18 oz. fresh mushrooms, chopped
  • 3 cups sun-dried tomatoes, julienned
  • 36 oz. chicken breast, boneless, skinless, shredded grilled or smoked
  • 3 cups white wine
  • 12 cups heavy cream
  • 3 cups Parmesan cheese, grated
  • 3 cups fresh parsley, chopped

Chef Recommended Cuts

  • Cellentani / Cavatappi
  • Gemelli
  • Rotini

YIELD: 24 SERVINGS

Instructions:

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order: Heat 1 Tbsp. butter and 1 1/2 tsp garlic in a saute pan. Add 1/4 cup fresh mushrooms and about 1 tsp chopped porcini and stir. Add 2 Tbsp. sun-dried tomatoes and 1 1/2 oz. chicken. Warm through.

Deglaze with 1 oz. wine and reduce by half. Add 1/2 cup cream or tomato sauce and some reserved porcini water to thin.

Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the pan with sauce. Toss with sauce, 2 Tbsp. Parmesan, and 2 Tbsp. parsley. Plate.

Nutrition Facts
Serving Size
1 serving (169g)
Amount Per Serving
Calories
450
Calories from Fat
360
% Daily Value*
Total Fat
40g
62%
Saturated Fat
25g
125%
Trans Fat
0g
Cholesterol
155mg
52%
Sodium
250mg
10%
Total Carbohydrates
9g
3%
Dietary Fiber
1g
4%
Sugars
2g
Protein
13g
Vitamin A 40% • Vitamin C 15%
Calcium 15% • Iron 8%
* Based on a 2000 calorie diet
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed “as needed” in the ingredient list, 1 tsp total is included in the analysis.
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