Whole Grain Penne With Savoy Cabbage, Domestic Mushrooms, And Chicken Thighs

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

An earthy winter dish of chicken and cabbage over whole grain pasta looks and tastes wonderful with a variety of sliced mushrooms.

Ingredients

  • 3.3 lb. Barilla Whole Grain Penne
  • 1 gal. chicken stock
  • 16 boneless chicken thighs
  • 1 cup extra-virgin olive oil
  • 4 cloves minced garlic
  • 16 leaves julienned Savoy cabbage
  • 1 1/2 lb. sliced domestic mushrooms
  • as needed salt
  • as needed black pepper
  • 4 Tbsp. butter
  • 4 Tbsp. chopped fresh marjoram
  • 3/4 cup shredded Parmesan cheese

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

Poach the chicken in the stock until cooked through. Drain, reserving the stock. Cut the meat into strips.

Step 3

For each serving, to order: Heat 2 tsp oil and saute a pinch of garlic. Add about 1 cup cabbage, 3 oz. chicken, and 1 oz. mushrooms. Saute for 2 minutes. Stir in 2/3 cup stock; season with salt and pepper. Simmer to reduce by half.

Step 4

Reheat 1 1/3 cups pasta in simmering water. Drain and add it to the sauce. Stir in 1/2 tsp butter, 1/2 tsp marjoram, and 1 1/2 tsp Parmesan.

Recipe Type: Tags: , , , ,
Chef Recommended Cuts
  • Whole Grain Linguine
  • Whole Grain Medium Shells
  • Whole Grain Penne
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 459
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 61mg
20%
Sodium 571mg
24%
Total Carbohydrate 52g
17%
Dietary Fiber 8g
32%
Sugars 7g
Protein 24g
48%

Vitamin A 6%
Vitamin C 12%
Calcium 6%
Iron 16%
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.