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  • Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil

Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil

Posted on Apr 21st, 2015
by Paul Hegeman
Categories:
  • Chicken Recipes
Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil

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 four 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 was when I created this dish.

Even though I no longer run, I still eat chicken bucatini as though I was training for a marathon. 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.

Enjoy!

Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil

Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil

Paul Hegeman
4.92 from 50 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Italian
Servings 6 servings

Ingredients
 
 

  • 400 grams bucatini pasta dry
  • 3 chicken breasts boneless, skinless, sliced thinly across the width
  • 200 grams shitake mushrooms sliced about the width of half your thumbnail
  • 4 clove garlic
  • 1 bunch continental parsley leaves finely chopped
  • parmesan shards shaved
  • olive oil extra virgin
  • white wine
  • pepper grinded

Instructions
 

  • 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.

Notes

BUCATINI WITH CHICKEN, GARLIC, SHITAKE MUSHROOMS & PARSLEY OIL
Tried this recipe?Let us know how it was!

Related: Spicy Salami Pasta
Related: Pasta Carbonara
Related: Shrimp Pasta Salad

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Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.92 from 50 votes (50 ratings without comment)

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