Pasta Brava Recipe
radiatori pasta | grilled chicken | cotto ham | peas | roasted wild mushroom | asiago cream | pecorino
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Ingredients
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Pasta
Protein
Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the radiatori pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Protein Preparation
- 2
Prepare the Grilled Chicken
Season the chicken breasts with salt and pepper. Grill them over medium heat for about 6-7 minutes on each side or until fully cooked. Remove from heat and slice into strips.
- 3
Prepare the Cotto Ham
Cut the cotto ham into small strips or cubes and set aside.
Vegetable Preparation
- 4
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the mixed wild mushrooms and sauté for about 5-7 minutes until browned and tender. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Season with salt and pepper to taste.
- 5
Sauce Preparation
- 6
Make the Cream Sauce
In a saucepan over medium heat, combine the heavy cream, asiago cheese, and half of the pecorino cheese. Stir continuously until the cheeses melt and the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
Combine and Serve
- 7
Combine all Ingredients
In a large mixing bowl or the pot used for the pasta, combine the cooked pasta, grilled chicken, cotto ham, sautéed mushrooms, and peas. Pour the asiago cream sauce over the top and toss gently to combine.
- 8
Serve
Serve the pasta brava warm, garnished with the remaining pecorino cheese.