Pasta Pomodoro Pollo alla Valdostana

Yield: 4 servings

Ingredients

• 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

Instructions

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.

Attribution

Chef Adriano Paganini - Pasta Pomodoro, Phoenix, Arizona