Tomato Porcini Sauce with Chicken and Pasta

by Brenda Langton, Tastemaker in Residence

Dried mushrooms make this dish special. They add a rich, earthy flavor. Serve the sauce with a very rugged pasta, such as rigatoni or penne. // serves 4

Ingredients

1⁄3 cup dried porcini mushrooms

3⁄4 cup water

1 tablespoon olive oil

1 small onion, diced (about 1 cup)

2 large cloves garlic, chopped

2 tablespoons chopped fresh basil

1⁄2 cup red wine

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground pepper

1⁄2 teaspoon red pepper flakes

3 cups fresh or 1 (28-ounce) can crushed tomatoes or tomato sauce

3 cups rigatoni or other tube-shaped pasta, cooked al dente

9 ounces skinless, boneless chicken breast, sliced into strips

Instructions

1. Place the dried mushrooms in a bowl, cover them with the water, and let them soak for 15 minutes. Remove the mushrooms, reserving the soaking liquid. Chop the mushrooms.

2. Heat the olive oil in a large sauté pan over low-medium heat. Add the onions and cook for 5 minutes. Add the garlic and sauté for 2 to 3 more minutes.

3. Add the basil, wine, salt, pepper, and chili flakes. Simmer for 5 minutes. Add the tomatoes and mushrooms along with the mushroom soaking liquid. Stir to combine. Simmer gently over medium heat for 30 minutes.

4. While the sauce simmers, cook the pasta.

5. Ladle 11⁄2 cups of sauce into a large skillet. Lay the raw chicken over the sauce. Place a lid on the skillet and simmer over medium heat for 5 minutes. Toss with the hot cooked pasta and the rest of the sauce.