https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Chicken Recipes
  • Bucatini with Chicken, Garlic, Shitake Mushrooms & Parsley Oil

Bucatini with Chicken, Garlic, Shitake Mushrooms & Parsley Oil

Posted on Apr 21st, 2015
by Paul Hegeman
Categories:
  • Chicken Recipes
  • Main Course

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.

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.

Bucatini with Chicken, Garlic, Shitake Mushrooms & Parsley Oil

Paul Hegeman
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.
Because the sauce in this recipe is basically a slight coating of olive oil it is very important that you use only quality extra virgin olive oil.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 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!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.