Cellentani With Mushrooms And Roasted Chicken Breast

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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.

Ingredients

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

Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Recipe Type: Tags:
Chef Recommended Cuts
  • Cellentani / Cavatappi
  • Gemelli
  • Rotini
Related Recipes:

  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24
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 Carbohydrate 9g
3%
Dietary Fiber 1g
4%
Sugars 2g
Protein 13g
26%
Vitamin A 40%
Vitamin C 15%
Calcium 15%
Iron 8%
Allergy Information:
*Percent Daily Values are based on a 2,000 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.