Layered pasta with chicken, mushrooms, & cheese


1 lb egg pasta (look up)
1/4 cup olive oil
1 large onion, diced
2 slices of bacon, diced
1 chicken, cut in 8 pieces
1 tsp fresh rosemary, chopped
4 whole cloves

Salt and freshly ground pepper
2 tsp tomato paste
1 cup dry white wine
2 1/2 cups chicken stock or canned broth
3 bay leaves
2 cups sliced mixed mushrooms
2 tbsp unsalted butter

Salsa besciamelle (look up)
1 1/2 cups freshly grated parmigiano-reggiano cheese (6 ounces)
1 1/2 cups shredded italian fontina cheese (about 1/2 pound)

How to prepare

1. Cut the egg pasta dough in half and roll out each piece to the next to the last setting on a manual pasta machine. Cut the dough cross-wise into 3 1/2″ wide strips. Let rest for at least 30 minutes.
2. In a large non reactive casserole, heat 3 tbsp of the oil. Add the chicken, rosemary and cloves, sprinkle with salt and pepper and cook until the chicken is lightly browned all over, about 5 minutes. Add the tomato paste and stir to coat the chicken. Stir in the wine, scraping the bottom of the pan, then add the stock and bay leaves and simmer over low heat for 25 minutes.
3. Remove the chicken and set aside to cool. Strain the sauce and skim off the fat. Return the sauce to the casserole and cook over high heat until it has reduced to 1 1/2 cups, about 12 minutes. Shred the chicken, discarding the skin and bones. Return the meat to the sauce.
4. In a medium skillet, saut

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