7-12-17 Campanelle with mushrooms-chicken-sundried tomatoes

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INGREDIENTS:

1.     Pasta

2.     Grilled chicken tenders

3.     Mushrooms

4.     Sun dried tomatoes in oil coarsely chopped

5.     Leeks

6.     Garlic finely chopped

7.     Sweet Vermouth

8.     Heavy whipping cream

9.     Red pepper flakes

10. Olive oil

11. Balsamic vinegar glaze

12. White wine

13. Fresh basil and tarragon, coarsely chopped

PROCESS:

Marinate the chicken in a mixture of olive oil, white wine, balsamic vinegar glaze, garlic, and chopped tarragon and basil in the fridge for at least 30 minutes, but preferably an hour or more.  Grill the chicken and set aside to cool.  The chicken I used in this dish was leftover from the night before.  Cut the chicken into bite sized pieces.

Cook the leeks and garlic in olive oil until soft, without burning the garlic.  Add the pepper flakes and mushrooms and cook uncovered over med-high heat until they just start to brown. Lower the heat and add the chicken and tomatoes and a splash of the sweet vermouth and continue cooking for about 20 minutes.  Several minutes before the pasta is ready add about ¼ to 1/3 cup of cream and stir well.  Add the pasta, along with some of the pasta water and cook for another 1-2 minutes before serving.

COMMENTS:

If you ever have dinner at la Casa Renzulli, ask for this dish.  It was great.