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
- Soak dried porcini mushrooms in a cup of warm water to reconstitute; drain.
- 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
- 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.
- 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.
- 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
- Place pasta and spinach on serving platter. Top with chicken breasts and mushroom
- Serve immediately.
Yield: 4 servings
Source: Chef Adriano Paganini - Pasta Pomodoro, Phoenix, Arizona