If recent food magazine covers are any indication, pasta is making its way back into our hearts and our stomachs! And I say it’s about time!! I spent half my life living off pasta and I’m definitely ready to welcome it back to my dietary world. Especially if it were served up in the kitchen below.
I give you latest edition of Cook Here, Eat This:
Yes, we all know a low-carb lifestyle is easier on the waistline, but it’s cruel to the tastebuds. Pasta can be consumed, and most importantly thoroughly enjoyed, when you eat it in healthy doses.
Did you know a serving of pasta in Italy is a quarter of a cup? Yet Americans usually eat 2 cups or more! And yes, whole grain versions are probably the wiser option, but I’ll take a beautiful, handmade noodle made of pure semolina any day of the week. Just make sure your other ingredients, in this case, chicken and mushrooms are the bulk of your plate, and you’ll be good to go.
I will also gladly move into that Parisian kitchen anytime the offer might come my way. I lust after oversized kitchen islands that provide both work and dining space. I love the single bulbs as pendants, with their pop of red cord. And those gorgeous silver seats. Swoon. I’d happily saddle up to that bar to eat this dish any day of the week.
4 chicken breasts
10 g sage leaf
salt & black pepper from the mill
2 tablespoons olive oil
25 g pancetta
100g cleaned mushrooms (we took chestnut mushrooms)
2 cloves of garlic
500 g papardelle pasta
50g grated parmesan cheese (for serving)
Cut incisions in the chicken breasts and add the sage leaves. Salt, pepper and brown them in olive oil. Fry finished at 175 degrees (350F) in oven for approx. 5 minutes or to an internal temperature of about 60 degrees (150F).
Cut pancetta into thin slices. Fry the slices in a dry pan and let them drain on paper towels. Fry the mushrooms in about 2 tablespoons of butter. Add salt and pepper.
Melt the remaining butter with the pressed garlic cloves. Cook the pasta according to instructions on the package. Turn the pasta in garlic butter. Cut chicken breasts into pieces and mix them, pancetta and mushrooms with pasta. Salt and pepper and serve with Parmesan cheese.
What do you think? Are you ready to give pasta another try?