Farfalle with Chicken, Shiitake, Spinach, and Sage Recipe
Ingredients
| Farfalle | 1 pound | |
| Olive oil | 1 Tablespoon | |
| Skinless chicken breasts - 1 pound, boneless and trimmed of all visible fat and sliced into 1/4-inch-thick strips | ||
| Spanish onion | 1 | |
| Garlic | 4 Clove (5gm) | |
| Shiitake-12 ounces, stems removed and discarded, caps sliced | ||
| White wine | 1/2 Cup (16 tbs) | |
| Sage | 4 Tablespoon, snipped | |
| Pasta cooking water- 1/3 cups | ||
| Fresh spinach- 1 pound, stemmed, chopped, washed, and dried | ||
| Parmesan | 4 Tablespoon, grated | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
Directions
MAKING
1) Take a pot and place water in it to boil.
2) Add the pasta to it and allow it to cook.
3) Place a Dutch oven on medium flame and add olive oil to it.
4) Add the chicken and sauté them for 5 minutes turning them frequently.
5) Add the garlic to it and sauté until the fragrance is released.
6) Add garlic and sauté it until it releases the fragrance.
7) Add the shiitake mushrooms together with salt and sauté over high flame, stirring continuously until they become soft and the liquid gets evaporated.
8) Add the wine and allow to simmer until it evaporates.
9) Add the pasta cooking water together with sage and spinach and stir the ingredients continuously until the spinach wilts.
10) Add the butter and stir it in before seasoning with salt and pepper.
11) Drain excess water from the pasta and add it to the sauce.
12) Toss them properly and heat for a minute more.
SERVING
13) Take 4 plates and divide the pasta topping each serving with a tablespoon of Parmesan cheese.
14) Serve hot.
1) Take a pot and place water in it to boil.
2) Add the pasta to it and allow it to cook.
3) Place a Dutch oven on medium flame and add olive oil to it.
4) Add the chicken and sauté them for 5 minutes turning them frequently.
5) Add the garlic to it and sauté until the fragrance is released.
6) Add garlic and sauté it until it releases the fragrance.
7) Add the shiitake mushrooms together with salt and sauté over high flame, stirring continuously until they become soft and the liquid gets evaporated.
8) Add the wine and allow to simmer until it evaporates.
9) Add the pasta cooking water together with sage and spinach and stir the ingredients continuously until the spinach wilts.
10) Add the butter and stir it in before seasoning with salt and pepper.
11) Drain excess water from the pasta and add it to the sauce.
12) Toss them properly and heat for a minute more.
SERVING
13) Take 4 plates and divide the pasta topping each serving with a tablespoon of Parmesan cheese.
14) Serve hot.
Chef
