Penne Al Pollo Della Casa

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Heres mine. I adore it and its one of our favourites at home. Just add a simple salad of Rocket lettuce,  Mozerella pearls and baby plum tomatoes drizzled with some balsamic vinegar and you have a wonderful meal full of summer sunshine! See others over at #TuscanyNowCookOff

Penne Al Pollo Della Casa

Salsa Di Funghi

10g Dried Porcini Mushrooms

3 Tablespoons Extra virgin Olive oil

30g White Onion, chopped

20g celery, diced

2 Garlic Cloves, finely chopped

A pinch of fennel seeds

100g button mushrooms, finely chopped

550ml Water

100ml chicken stock

1 teaspoon granulated sugar

1 tablespoon cornflour

60ml (4 Tablespoons) milk

3 tablespoons finely chopped flat leaf parsley

1 tablespoon finely chopped tarragon

Freshly ground pepper

Soak the Porcini’s in 100ml of warm water for 30 mins. Strain (keep the water) & finely chop.

Heat oil in saucepan. Add onion & celery & cook over a low heat till onions are translucent (about 6 mins) Add the garlic, fennel  & porcini and half the button mushrooms. Add half the water (275ml) and simmer gently for 5 mins.

Use the Porcini water, chicken stock, sugar & cornflour and stir into remaining water.

Remove saucepan, blend till smooth & pour in to cornflour mixture. Return to saucepan and stir with a whisk back to simmering (sauce should have thickened slightly)

Add milk, herbs & remaining mushrooms. Simmer for 10 mins. Use immediately or cool and store in fridge for up to 3 days.

And the rest:

4 Tablespoons Olive oil

300g Button mushrooms, sliced

400g Raw Chicken Breast cut into thin strips

30g Butter

60ml Dry White Wine

375g Salsa di Funghi (half the above recipe)

380ml Single cream

1 Tablespoon finely chopped fresh thyme

500g De Cecco or Italian Penne (I used gluten free)

40g Parmesan grated

Freshly ground salt & black pepper

2 Sprigs of fresh Thyme to decorate.

Heat 3 tablespoons of oil in a medium frying pan. Add mushroom and sauté over a medium heat for 3-4mins. Remove from heat & set aside.

Toss the chicken in a bowl with remaining oil, season with salt & pepper.

Bring a large pan of salted water to a rolling boil for the pasta. Preheat oven to 200c

Melt butter in a large saucepan. When it foams add chicken pieces and turn them to brown for 3-4mins. Stir in wine & raise the heat until wine has evaporated. Add the sautéed mushrooms, mushroom sauce, cream & thyme to the pan. Stir as your bring sauce gently to boil. Lower the heat and simmer for 10 mins.

Cook the pasta for 2 mins less than package instructions. Drain. Turn the penne into the pan with the sauce and cook together for 1-2mins. Spoon pasta mixture into an ovenproof dish. Sprinkle with the cheese and bake for 10-15 mins. Remove from  the oven, garnish with the sprig of thyme & serve with a fresh salad.