Sometimes you just gotta have pasta. While I haven’t been a huge pasta fan, I discovered vodka sauce a while back and started to understand what all the fuss was about. I’m not ashamed to admit it: if you add alcohol to it, I’ll probably love anything. With this quick little recipe I cooked up (no pun intended) you’re sure to love it too!
Campanelle with Chicken, Mushrooms and Basil-Vodka Sauce!
3 chicken breasts, boneless and skinless
3 T of butter
1/4 c. chicken broth
1 Tbsp. dried wild mushrooms (or fresh, any type)
1 Tbsp. dried shallots (or fresh)
1/2 Tbsp. garlic powder
2 jars (48 oz.) pre-made vodka sauce (or you can certainly make your own!)
a few fresh or dry basil leaves
1 box Campanelle pasta, or your favorite
1/2 c. shaved parmesan cheese
Salt to taste
Heat a medium saucepan over high heat. Throw in the butter until it completely melts and begins to brown and bubble, and while waiting, chop your chicken into bite-sized pieces.
I have to go on a little tangent here. While shopping Target recently (I’m not ashamed!) I came upon something I’d never seen before: dried wild mushrooms and dried shallots. I was intrigued, so I picked them up. I CANNOT get enough of these flavors. The wild mushrooms lend SO MUCH umami to a dish without tasting overly mushroomy (and it’s nice to have a fungi at the dinner table – har har!), and with good shallots that aren’t too “oniony” being hard to find around here, these perfectly flavored dried ones make a great substitute. All you have to do is rehydrate these ingredients – and doing it in some chicken broth adds an even greater depth of flavor. I did a search online and found you could buy a much bigger amount on amazon – gonna have to do that, since I’ve gone through the whole jar in about a week.
Back to the meat of the matter! Toss in your dried ingredients and toss around in the butter, then pour in your 1/4 c. chicken broth. Let that boil and reduce down.
Add the chicken and coat in the butter-stock-mushroom-shallot mixture – just typing that made my mouth water. Add the garlic powder and some salt and allow the chicken to start to brown.
Once mostly cooked through, add your two jars of sauce and stir into the deliciousness that’s already in the saucepan. Throw in your basil leaves, saving just a few to garnish with. Let that sauce bubble bubble toil and trouble for as long as you want – anywhere from 10 minutes to 2 hours.
After everything is finishing the simmer game, start a pot of water boiling for the pasta. Add enough salt to make it taste like the ocean. Cook according to package directions – until just al dente enough. This pasta is one of my favorites to eat saucy dishes with because its little nooks and crannies trap so much delicious sauce.
Toss it all together. Plate with a fresh basil sprig and some shaved parmesan and VOILA! La pasta parfait!
Pasta and wine go together like bread and butter, salt and pepper, and ramma lamma lamma ka dinga da dinga dong.
- But seriously. You can’t have pasta without a delicious wine. This one is lightly flavored enough with the basil and the cream in the vodka sauce that you could do a white if you really wanted. However, if you know me, you know I’ll always venture for a deliciously deep red any day. That’s why today I’m gonna suggest…
- Ruffino’s Chianti Classico, around $16 a bottle. The darkly delicous characteristics of this chianti will pair beautifully with the pasta. The deep red berry flavor finished off with a slight spiciness will balance out the sweetness of the cream in the sauce. A little bit of herbaceousness to round it off highlights the basil even more. Enjoy this meal slowly with a group of friends and everyone is bound to leave with a smile.
Happy carb coma,