Smoked Chicken and porcini pasta
From Bob and Danita Sulick at Mulberry Street
· 3 T olive oil
· 1/2 medium red onion diced
· 2 cloves garlic minced
· 1 small pkg dried porcin
· 3/4 cup of water
· 2 cups smoked chicken thigh meat
· 1 small tomato diced
· 1/2 bag fresh baby spinach
· 1/2 cup white wine
· 1/2-1 cup chicken stock
· 1/2 cup heavy cream
· 1/4-1/2 cup romano or parmesan cheese
· kosher salt and pepper to taste
· 1lb. penne pasta
First put 1 cup of water and porcinis into a small sauce pan, bring to a boil, turn down and steep for about 15 minutes.
Remove from heat. Let cool. Sediment will sink to the bottom of pot, lift porcinis out carefully. You can either pour the settled liquid into a cup watching to make sure you leave the sediment in the pan. Or you can strain the liquid. You only want the liquid, not the sediment.
Saute red onion in olive oil for 2-3 minutes, add garlic. Saute 1 minute so not to burn.
Add chicken meat.
Deglaze with white wine let reduce until almost gone.
Add 1cup chicken stock, and 1/2 cup heavy cream, and spinach, bring to a boil, quickly turn down heat and let spinach cook down.
Toss with pasta, some cheese and S& P to taste. If too dry add a touch more chicken stock and cream..