Pasta Shells with Chicken,Mushrooms & Capers
INGREDIENTS
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It's preferable to use chicken thighs here because the flavor of the dark meat marries nicely with the hearty, savory character of this dish, but if you prefer, substitute breast meat. Here's a great place to use good-quality salt-cured capers (soake
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more about:
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dried porcini
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capers
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shallots
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dry white wine
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chicken thighs
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white button mushrooms
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sherry vinegar
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pasta shells
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Romano cheese
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rosemary
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garlic
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butter
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black peppercorns
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kosher salt
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1/2 oz. dried porcini mushrooms, soaked in 1-1/4 cups warm water for 30 minutes
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2 Tbs. olive oil
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3 Tbs. unsalted butter
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4 oz. button mushrooms, wiped clean and sliced
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1 large shallot, thinly sliced
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1 clove garlic, minced
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1-1/2 tsp. chopped fresh rosemary
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3/4 lb. skinless, boneless chicken thighs (3 to 4 thighs), cut into bite-size pieces
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Kosher salt and freshly ground black pepper
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1/2 cup dry white wine
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6 to 8 oz. dried pasta shells or farfalle
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Splash of sherry vinegar
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2 Tbs. capers, rinsed
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Grated Romano cheese for serving (optional)
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