Organic Chicken And Mushroom Cavatelli Recipe
baby spinach, white wine-butter emulsion, parmigiano. This dish is nut free + (gluten free, dairy free, vegetarian, vegan options are available)
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Ingredients
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Pasta
Chicken and Mushroom
Wine-Butter Emulsion
Garnish
Method
Cooking the Pasta
- 1
Cook the Cavatelli
In a large pot of salted boiling water, cook the cavatelli pasta according to package instructions until al dente. Drain and set aside.
Preparing the Chicken and Mushrooms
- 2
Sauté the Chicken and Mushrooms
In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant, about 1 minute. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Add sliced mushrooms and cook until tender, about 3-4 minutes.
Making the Emulsion
- 3
Create the Wine-Butter Emulsion
Pour in the white wine and bring to a simmer. Allow to reduce by half, then whisk in the remaining 2 tablespoons of butter until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Combining Ingredients
- 4
Serving
- 5
Plate and Garnish
Serve hot, garnished with grated Parmigiano-Reggiano if desired.
