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Penne Mediterraneanby Kimberley S in Rouxbe Videos Penne pasta tossed with chicken, feta, sun-dried tomatoes, and mushrooms in a light, stock-based sauce.
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Step 1: Preparing Your Mise en Place
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To begin your mise en place, bring a pot of well-salted water to a boil. While the water heats up, émincé the garlic. Remove the stems from the mushrooms and cut them into quarters. Finely chop the parsley leaves and slice the sun-dried tomatoes into slivers, if needed. Next, cut the chicken into bite-size pieces. Finally, measure out the chili flakes, white wine, chicken stock and set everything aside.
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Step 2: Cooking and Serving the Dish
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To cook the dish, heat a large pan over medium-high heat. Once hot, add about 1 tablespoon of the oil. Add the chicken, spreading it out slightly, so it cooks evenly. Season with salt and pepper and cook just until barely cooked through, as the chicken will be added back to the sauce later. Remove it from the pan and set aside, while you cook the mushrooms. Add a touch more oil and sauté the mushrooms until they start to release their juices and begin to brown. Then add the sun-dried tomatoes and chili flakes, followed by the garlic. Sauté everything for about 30 seconds and then deglaze with the white wine. Let the wine reduce down a bit, before adding the chicken stock. Bring the sauce to a boil, and then lower the heat. Let simmer until it reduces by about a third. While the sauce reduces, cook the pasta. About a minute before the pasta is ready, add the chicken to the sauce to cook through. Once the pasta is al dente, reserve about one cup of the cooking water, just in case you need to thin out the sauce. Drain the pasta, add it directly to the skillet and gently toss to combine. Here is where you would add a touch of the cooking liquid, if the pasta looks a bit dry. To finish, break up the feta cheese into big pieces. Add the feta and parsley, and gently toss everything together. Taste for seasoning and serve immediately with parmesan cheese and a drizzle of olive oil.
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Notes
You can also use sun-dried tomatoes which are packed in oil. Just drain the excess oil before using.
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Comments
I have only two words to describe this dish...."rock star". That's both what it tastes like and what you'll be when you serve this to guests.
This is my first try at your recipes and this was an awesome one. It was delicious, different and not difficult to make. BUT I did not reduce the liquid enough so I certainly did not need any of the pasta liquid. I find it difficult to judge "reduce by a third/half whatever" and never know it we are talking 10 minutes or an hour. I think it depends on the size of the pan, but I need to work on that. Loved the chunky mushrooms (I have always sliced them finer and these are so much better). I was amazed at how little pasta made this a meal. I would have used way more, so I am learning that less can be much better. We have lunch for the two of us tomorrow, which is great...
I can't wait to try another couple of recipes on the weekend.
I made this one the other night and thought we were going to have leftovers for at least 2 days ... yeah right! It disappeared that same day!! A really good dish with a lot of flavor.
Thanks!!
I have made this a few times and the family loves it. This will be a regular dish for us.
I don't always have White Wine around. What would be a good substitute for it?
You could leave it out all together, especially since there is chicken stock already. You could also add a teaspoon or so of white wine vinegar for the little punch of acid, which is what the white wine would have done. All in all though, I think you would be okay to leave it out.
I made this dish for family and guests last night at the cottage, and it was a huge success. I have to say, as I was cooking, I wondered where, exactly, the Mediterranean flavour would come from. There was nothing exotic about the ingredients. I threw in an extra pinch of chili flakes because I like some spice, and added some shrimp at the last minute, and the end result was fantastic. The flavour was subtle at first, but halfway through, my mouth was filled with this incredible taste. Even the kids gobbled it up. I'll make this one again.
Really a great dish to impress your friends. The key is to 'prep' all ingredients (ok, 'mise en place' as learned on Rouxbe), before guests arrive. Instead of 'slaving' in the kitchen by myself, I decided it would be fun to entertain there (after all, that's where the wine fridge is). This is not only fun to cook, but is truly delicious. I served it on a large platter, which was devoured with pleasure.
Love doing pasta family style as well. Fun for all. Easy for the cook. Platter it up! Glad you liked it.
I made last sunday,was so good,my husband loves pasta,and for him was amazing,i can not wait to try another recipes
thanks!!!!!!!!!