Whole Grain Penne With Chicken-Mushroom Ragout

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Four kinds of fresh mushrooms make for a flavorful, hearty ragout with sauteed chicken. Try a mixture of any wild mushrooms, according to their availability.

Ingredients

  • 3.3 lb. Barilla Whole Grain Penne
  • 1/2 cup extra-virgin olive oil
  • 4 lb. diced boneless chicken thighs
  • 4 minced garlic cloves
  • 2 cups white wine
  • 1 lb. sliced shiitake mushrooms
  • 1 lb. sliced cremini mushrooms
  • 1 lb. sliced oyster mushrooms
  • 4 each sliced portabella mushrooms
  • 3 cups shredded Parmesan cheese
  • 4 Tbsp. 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

Saute the chicken in the oil until it is lightly browned. Add the garlic and saute for 1 minute. Deglaze with the wine and reduce it completely. Add the mushrooms and saute them until they release their juices. Season with salt and pepper. Remove and set the sauce aside.

Step 3

For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add it to a pan with some of the sauce and 1/2 cup pasta cooking liquid. Bring everything to a simmer and plate. Garnish with 1/2 tsp. parsley and 2 Tbsp. Parmesan.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
  • Whole Grain Spaghetti
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 425
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 66mg
22%
Sodium 373mg
16%
Total Carbohydrate 50g
17%
Dietary Fiber 8g
32%
Sugars 3g
Protein 27g
54%
Vitamin A 3%
Vitamin C 2%
Calcium 13%
Iron 17%
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.