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Pasta Pomodoro Pollo alla Valdostana


  • 4 (6- to 7-ounce) chicken breasts, pounded to 1/2-inch thick
  • 4 slices imported fontina cheese
  • 4 slices prosciutto
  • 1 ounce dried porcini mushrooms
  • 2 medium portobello mushrooms caps, peeled and sliced
  • 2 cloves garlic, chopped
  • 1 small bunch Italian flat-leaf parsley, washed and chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • Flour for dusting
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 4 ounces orzo pasta, cooked according to package instructions, drained and kept warm
  • 2 small tomatoes, diced
  • 1 bunch spinach, washed


  1. Soak dried porcini mushrooms in a cup of warm water to reconstitute; drain.
  2. Lightly dust both sides of the chicken breasts flour. Sauté in 1 tablespoon oil and 1 tablespoon butter, until both sides are golden. Remove chicken from pan; reserve warm.
  3. Add 1 tablespoon butter, portobello mushrooms and half the garlic to the pan; stirring often; cook 2 to 3 minutes. Deglaze the pan with wine; reduce. Add chicken stock and porcini mushrooms and their soaking water; boil mixture uncovered until liquid reaches a syrupy consistency.
  4. In a separate pan, sauté spinach with 1 tablespoon olive oil, salt and pepper until just wilted. Mix pasta with tomato, 1 tablespoon butter and salt and pepper.
  5. Place chicken breasts in the pan over the mushrooms. Add a slice of prosciutto to each breast; top with a slice of fontina cheese. Cover mixture, then simmer until cheese melts.
  6. Place pasta and spinach on serving platter. Top with chicken breasts and mushroom sauce.
  7. Serve immediately.

Yield: 4 servings

Source: Chef Adriano Paganini - Pasta Pomodoro, Phoenix, Arizona

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