Pasta & Chicken risotto style

Would you like to put a BAM in your otherwise bland pasta? You never tasted your pasta until you cook it without water! It becomes creamy and rich without added calories of cream. Its a bit time consuming given the fact that you babysit it while it cooks, but well worth the effort. The kids love it too, especially if you change from a Penne to a rotelle to make it fun!

When ya cant quilt, play with food!

TIP: This can be a meatless side dish if you prefer. Feel free to play with different ingredients as its the pasta that steals the show. Try it with shrimp!

Ingredients

• 2 TBLSP (30 ml) Olive Oil, or a little more as needed
• 1 small onion chopped
• 1 TBLSP (15 ml) minced garlic
• 2 cups (480 ml) of crimini, shitake, baby bello, or buttom mushrooms trimmed and sliced
• 1/2 lb (225 g) cut pasta like penne
• 1/2 cup (120 ml) dry white wine ( or water if u like, but why?)
• 3-4 cups (720-960 ml) chicken broth
• 2 chicken thighs ( or breasts) bite sized diced
• salt & pepper
• Chopped Italian parsley
• Fresh grated Parm cheese

Method

1. Put the olive oil into a deep skillet over medium heat. Add the onion, garlic, and mushrooms, and cook, stirring occasionally, until the mushrooms soften and begin to brown on the edges ( 10 min).
2. Add the pasta and stir until glossy and coated with oil ( 2-3 min). Add salt & pepper and the wine, stir, and let the liquid bubble away.
3. Ladle the broth into the skillet 1/2 cup (120 ml) at a time, stirring after every addition for a minute or so. When the liquid is just about evaporated, add another 1/2 cup (120 ml) and repeat. The mixture should be neither soupy nor dry. Keep your heat at a constant medium and stir frequently.
4. Begin tasting the pasta about 10 minutes in; you are looking for tender, but al dente, to-the-tooth crunch :) When the pasta is on its last liquid addition, add the chicken pieces and cook until white inside when cut ( 3-4 min).
5. Adjust the seasonings, garnish with parsley, and serve with cheese.

Manja!