Recipe WILD MUSHROOM CHICKEN PASTA WITH BASIL ASIAGO CREAM SAUCE The Crystal Palace Restaurant Magic Kingdom
Serves 4 to 6 people
Mini Penne Pasta:
1/2 pound Mini Penne Pasta (dry/uncooked)
1. Follow direction on the package to cook the pasta to al dente.
2. Cool pasta with cold tap water and set aside at room temperature.
ASIAGO BASIL SAUCE:
1-1/2 cups heavy cream
1 tablespoon fresh basil (wash, stemmed, and chopped)
1/4 teaspoon ground white pepper
1/2 teaspoon Italian herb seasoning
1/2 teaspoon chicken base or powdered chicken bullion
1 teaspoon fresh minced garlic
1/4 cup shredded Asiago cheese
1. Bring heavy cream, all seasonings, garlic, basil, and chicken base to a low simmer in a 2-quart saucepan. Let it simmer to 10 minutes to develop flavors.
2. Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.
3. Add the butter to thicken the sauce slightly. Cover the sauce & set it aside from the heat until you are ready to add it to the pasta.
Pasta Completion:
6 each skinless boneless chicken thighs
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon white pepper
1 teaspoon granulated garlic
1/4 cup sliced button mushrooms
1/4 cup sliced Shitake mushrooms (be sure to discard the stem)
1/4 cup diced Portobello mushrooms
1 cup Basil Asiago Cream Sauce (full amount from recipe above)
1-1/2 pounds cooked Gimelli pasta (full amount from recipe above)
2 tablespoons chiffonade (thinly sliced) fresh basil leaves
1/4 cup shredded Asiago cheese
1. Dice chicken and remove excess fat.
2. In a large saute pan, heat oil until it begins to smoke.
3. Add chicken and season with salt, white pepper, and granulated garlic.
4. Once chicken is fully cooked, add mushroom and cook them thoroughly.
5. Add the pasta to the saute pan and stir for three minutes.
6. Now add the sauce and bring to a simmer for 10 minutes.
7. Remove the pasta from the heat and place it on to serving dishes and garnish with basil and Asiago cheese.
