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Ingredientes
- 1/2 lb linguine
- 2 1/2 Tbsp. dry porcini mushrooms - (abt 1/2 ounce)
- 2 1/2 Tbsp. warm water
- 2 Tbsp. extra virgin olive oil divided
- 2 tsp chopped garlic
- 1/2 x onion minced
- 1/2 lb fresh mushrooms thinly sliced
- 3/4 tsp dry oregano
- 1 tsp salt divided
- 1/4 c. flour divided
- 2 c. chicken broth plus
- 2 Tbsp. chicken broth divided
- 1/3 c. dry white wine
- 1/2 c. grated Parmesan cheese divided
- 3 lrg boneless skinless chicken breasts (1 1/2 lbs total) Freshly-grnd black pepper to taste
- 2 Tbsp. thinly-sliced basil leaves
Direcciones
- Cook the linguine in a large pot of rapidly boiling water till al dente, about 10 min. Drain and set aside. Break porcini mushrooms into small pcs. Place the dry mushrooms and water in a small bowl to soak. Set aside.
- Meanwhile, heat 1 Tbsp. of oil in a 12-inch nonstick skillet over medium-high heat. Add in the garlic and onion. Cook till heated through and fragrant, about 2 min, stirring often. Add in the fresh mushrooms, oregano and 1/2 tsp. of salt. Add in the dry mushrooms and liquid. If the liquid is gritty, strain through a filter paper or possibly triple thickness of cheesecloth placed in a small strainer. Cook, uncovered, till the mushrooms have cooked through completely and the mix has thickened, about 5 more min, stirring often.
- Stir 2 Tbsp. of the flour into 1/4 c. of the chicken broth. Add in to the skillet along with the remaining broth and wine. Simmer, uncovered, till the liquid has reduced by 1/3, about 7 min. Remove from the heat. Stir in the linguine and 1/3 c. of the cheese. Transfer to a greased 10-c.-capacity shallow baking dish. Wash and dry the skillet.
- Cut the chicken into 1-inch dice. Combine the remaining 2 Tbsp. of flour, the remaining 1/2 tsp. of salt and pepper to taste in a large plastic food bag. Add in the diced chicken in batches. Separate the pcs if stuck together. Shake to coat the chicken. Set aside.
- Heat the oven to 350 degrees.
- Heat the remaining oil in a skillet over high heat. Add in the chicken. Stir-fry till light-brown on all sides, about 5 min. Stir into the linguine mix. Adjust the seasonings to taste. (This can be made 2 days ahead and refrigerated, covered with foil. Let stand at room temperature 1 hour before baking if chilled.)
- Stir in the basil leaves. Lightly compress the ingredients to flatten the surface. Sprinkle the remaining cheese over. Bake the casserole till browned, about 45 to 50 min. Serve warm. Spoon some of the liquid in the bottom of the dish over each serving.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 70 | 25% |
| Total Fat 7.95g | 10% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 543mg | 23% |
| Potassium 310mg | 9% |
| Total Carbs 35.24g | 9% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.17g | 1% |
| Protein 15.35g | 25% |
