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Fusilli Cole
(Serves 4 people)
Ingredients:
1Ib (16oz) Chicken Breasts (boneless, skinless) (3-4 Breast depending on size)
2 Tablespoons Olive Oil
2 Tablespoon Butter
1 Tablespoon Thyme
Kosher Salt and Freshly Ground Black Pepper
1 Cup Grape Tomatoes (Halved)
2 Teaspoons of Minced Garlic
8 ounces sliced mushrooms
1/2 Cup of White wine
1 cup chopped spinach
1/4 cup Pine nuts (toasted)
8 ounces of Fusilli pasta
1 Teaspoon Lemon Zest
1/2 cup grated Parmesan Reggiano
Pasta:
Bring a large pot of salted water to a boil. Add the Fusilli and cook until it is tender but still firm to the bite (al dente).
Drain pasta and return to pot. Drizzle some Olive Oil and stir to prevent sticking
Chicken Breasts:
In a large heavy skillet on Medium-High Heat melt 1 tablespoon each of butter and oil to the pan. Season the chicken with salt and pepper. Add the chicken to the hot pan and cook until golden brown and just cooked through, about 3-4 minutes per side. Transfer the chicken to a plate to cool slightly. Shred the chicken into bite sized pieces, cover loosely with Aluminum foil.
Using the same skillet add 1 tablespoon each of butter and oil. Add the mushrooms and saute over medium-high heat until the liquid evaporates and the mushrooms are tender.
Add the garlic and thyme and saute another minute until the garlic is golden brown. Deglaze the pan by adding the wine, Simmer and Reduce until most of the liquid is evaporated, about 3 minutes.
Add chicken and tomatoes to the pan, stir for a minute. Add pasta, pinenuts, spinach and lemon zest, lightly tossed until well combined. Season with salt and pepper to taste and serve with freshly grated Parmesan Reggiano.
Definitions:
Deglaze / [dee-gleyz]
To use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in the pan after roasting or sautéing. The resulting mix then becomes the base for the accompanying sauce.
Simmer / [sim-er]
To maintain the temperature of a liquid just below boiling. Also, to cook in simmering liquid. The temperature range for simmering is 185° to 200°F / 85° to 93°C.
Reduce / [ri-doos, -dyoos]:
To decrease the volume of a liquid by boiling or simmering; used to provide a thicker consistency
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