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Bucatini with Chicken, Shitake Mushrooms, Garlic and Parsley Oil

Recipe serves: 6

A Little Background

I used to fancy myself as somewhat of a runner, although now I tend to get winded running to catch the telephone before message bank picks up. “Hello…..pant…..pant…..pant…..Paul speaking.” When I was running I used to eat pasta at least 4 times a week and I found myself having to get rather creative if I didn’t want to live off a perpetual cycle of Bolognese, Arrabiata, and Boscaiola. That time in my life was when I created this dish. Even though I no longer run, I do still eat this dish as though I were training for a marathon.

What you'll need

400 grams (14 oz) dry bucatini pasta
3 boneless skinless chicken breasts (sliced thinly across the width)
200 grams (7 oz) shitake mushrooms (sliced about the width of half your thumbnail)
4 cloves garlic (finely chopped)
1 bunch continental parsley leaves (finely chopped)
Shaved parmesan shards
Extra virgin olive oil
White wine
Sea salt flakes
Black pepper corn mill

Chefspencil.com - Bucatini with Chicken, Shitake Mushrooms, Garlic and Parsley Oil

What to do
Because the sauce in this recipe is basically a slight coating of olive oil it is very important that you use only a quality extra virgin olive oil.

Bring a large pot of salted water to the boil and cook the bucatini slightly under al dente.
Once the pasta is cooked to less than al’dente pour it into a large colander and cool the pasta immediately with running cold water (try to reserve the hot water).
Replace the reserved pasta water or fresh water into the pot and return to boil.
Pour a little olive oil in a pan and over med-high heat sauté the garlic until it is golden and remove immediately into a large mixing bowl.
Wipe the pan clean and add a little more oil, and place on high heat.
Season the thinly sliced chicken and sauté it until just under cooked and place it into the bowl with the garlic (it will finish cooking in the last stage).
Replace the pan to high heat and pour a liberal amount of olive oil into the pan and add the mushrooms, season lightly with salt and pepper and sauté until lightly browned.
With the mushrooms still in the pan over high heat add half of the chopped parsley stir with a wooden spoon and immediately deglaze the pan with a splash of white wine, continuing to stir with the wooden spoon to remove all the flavours in the bottom of the pan.
Cook for another 30 seconds or so until all the alcohol has evaporated off the wine and add it all to the chicken and garlic.
Pop the cork on a nice white, let it breathe, organise your 6 serving dishes, the parmesan garnish, and blanche the cold pasta in the boiling water until al’dente.
Drain the pasta well, add to the chicken etc, toss it all with the remaining parsley and a little more olive oil if required and divide evenly amongst the 6 dishes, garnish with parmesan shards.

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Recipe By Paul Hegeman
Styling By Paul Hegeman
Photography By Jason Hamilton
© Chef's Pencil 2007