Sunday, February 17, 2008
I consider myself lucky not to have a major weakness for pasta. To be honest, it's difficult for me to see, how anyone, who doesn't have the genetic predisposition evolved through centuries (like Italians), could regularly enjoy pasta (tasty pasta, i.e. with nice rich sauces) and not get FAT (here, I've finally said the F-word in a food-blog).
So I don't do pasta that often. But sometimes I get a craving, or more likely, Siim comes home and describes, what he has munchies for. A couple of days ago he said, that he'd want "penne with white sauce and pieces of chicken", which I translated into Chicken Alfredo. And I hope to quickly forget how good and creamy it was, so I don't go back to making it too often :)
Penne with chicken, mushroom and caper Alfredo
penne (3 handfuls)
2 chicken breasts
200 ml double cream
~20 wine-vinegar marinated capers
1 box of fresh white mushrooms, 2/3 chopped,1/3 sliced
150 ml white wine
500 ml chicken stock
1 onion, finely chopped
fresh parsley, finely chopped
freshly ground salt and pepper
Fry the onion in some olive-oil until it gets some color. Add the chopped mushrooms and fry until golden, then add wine and reduce by half. Add the chicken stock, reduce and add chopped capers. Simmer. Add cream and simmer for 5 minutes. Add the fresh parsley. Transfer into another pan or a sauce-pot through a sieve. Blend the mushrooms and capers left on a sieve and add the puree to the sauce.
Preheat the oven to 200C.
Boil pasta according to the instructions.
Fry the sliced mushrooms.
Fry the chicken breasts with salt and pepper on both sides until golden. Wrinkle up some baking paper with water and put the chicken breasts into the oven for ~10 min. wrapped in the baking paper.
Reheat the sauce. Mix some of the sauce with the pasta. Slice up the chicken and put it on top of the pasta. Cover with sauce, sprinkle with mushrooms and parmesan shavings.