Riccioli Pasta with Wild Mushroom Sauce & Grilled Chicken
Needed a “quick & easy” recipe for dinner last night. My wife pulled out a bag of frozen chicken tenders from the freezer in the morning and marinated them in the balsamic dressing before heading out to work.
She “mentioned” we should use up the fresh, wild mushrooms in the refrigerator from the Farmer’s Market.
What to do?
How about a wild mushroom sauce served over this very cool pasta I found at Wegman’s called riccioli and topped with those grilled chicken tenders? Sounded like a good idea to me. Now I have to come up with a recipe, and here’s what I devised:
Riccioli (or should I say “little curls”) is a type of fusilli pasta traditionally made with a spindle-shaped tool called a ferretto. About 2 inches in length, riccioli has a spring-like look after it is cooked.
Hailing from Southern Italy, this versatile spirally pasta holds up quite well with chunky sauces like the mushroom sauce I prepared for this dish.
I wanted to make this a cream sauce but didn’t have any cream or half-and-half in the house, but I did have some sour cream. I was a little concerned this sauce would turn into a stroganoff, but it worked out fine.
The recipe also calls for demi-glace, a highly reduced beef stock reduction that requires a time-consuming process to make at home but is commercially available. Read more about demi-glace.
Pasta with Wild Mushroom Sauce and Grilled Chicken Recipe
- 1 pound Riccioli pasta or some other spirally pasta like fusili
For the Sauce
For the Chicken
- 8 chicken tenders or 2 to 3 chicken breasts, seasoned with salt & pepper
- Bring a large pot of water to a boil for the pasta and prepare your outdoor grill, depending on whether it is gas or charcoal. You know your grill and how long it takes to get hot.
- The sauce takes about 20 minutes to prep and cook, so time your pasta-making and chicken grilling accordingly. The chicken takes approximately 10 minutes to cook, as does the pasta.
Preparing the sauce
- In a large saucepan, heat up the olive oil until hot. Add the onions and cook until translucent over medium heat. Add the garlic and cook for about a minute.
- Deglaze the pan with the wine and let it cook down for a minute or two. I like to add the mushrooms at this point. They will release some water, and the wine and water will continue cooking until nothing is left.
- Add the demi-glace and season with salt and pepper. Let this cook to desired thickness. Reduce heat to medium-low and then add the sour cream. Stir to incorporate and cook for a minute or two to heat through.
- Taste and adjust the seasoning with salt and pepper.
- Drain the pasta and get everything ready to plate.
Plating the dish
- Add some pasta to a bowl or plate, top with a few spoonfuls of mushroom sauce, and top with the grilled chicken that can be left whole or sliced.
Some of My Favorite Pasta Recipes
My Top Choices for Demi Glace