Wednesday, April 6, 2011

Chicken, Asparagus, Mushroom Pasta with Ricotta Cheese

Take 4 Chicken small chicken breast and saute in a large skillet over med heat with some olive oil until just about done, add in 1 bunch of asparagus cut into small pieces and follow recipe below...
(recipe below omits the chicken and asparagus so you can just use that one if you wish) I also used DOUBLE the amount of ricotta cheese in the recipe for added richness/creaminess) After all, I am Italian and LOVE my cheese!!!

Mushroom Pasta with Ricotta
Food Button mushrooms Cremini mushrooms Dinner Main course Ricotta
This simple pasta highlights the great taste of affordable button mushrooms.
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 4
  • Coarse salt and ground pepper
  • 12 ounces rigatoni, or other short pasta
  • 2 tablespoons butter
  • 1/2 small onion, finely chopped
  • 1/2 cup dry white wine
  • 3/4 pound white button or cremini mushrooms, trimmed and sliced
  • 1 cup ricotta
  • 4 teaspoons fresh lemon juice
  • Shaved Parmesan, for serving
  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
  2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
  3. Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.
Cook's Note: For even more flavor, experiment with dried porcini mushrooms.

1 comment: