Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil

When I was running, I used to eat pasta at least four times a week and I found myself having to get rather creative if I didn’t want to live off a perpetual cycle of Bolognese, Arrabiata, and Boscaiola. That was when I created this dish.

Even though I no longer run, I still eat chicken bucatini as though I was training for a marathon. Because the sauce in this recipe is basically a slight coating of olive oil it is very important that you use only a quality extra virgin olive oil. Enjoy!

Ingredients

• 400 grams bucatini pasta dry
• 3 chicken breasts boneless, skinless, sliced thinly across the width
• 200 grams shitake mushrooms sliced about the width of half your thumbnail
• 4 clove garlic
• 1 bunch continental parsley leaves finely chopped
• parmesan shards shaved
• olive oil extra virgin
• white wine
• pepper grinded

Instructions

• Bring a large pot of salted water to the boil and cook the bucatini slightly under al dente.
• Once the pasta is cooked to less than al’dente pour it into a large colander and cool the pasta immediately with running cold water (try to reserve the hot water).
• Replace the reserved pasta water or fresh water into the pot and return to boil.
• Pour a little olive oil in a pan and over med-high heat sauté the garlic until it is golden and remove immediately into a large mixing bowl.
• Wipe the pan clean and add a little more oil, and place on high heat.
• Season the thinly sliced chicken and sauté it until just under cooked and place it into the bowl with the garlic (it will finish cooking in the last stage).
• Replace the pan to high heat and pour a liberal amount of olive oil into the pan and add the mushrooms, season lightly with salt and pepper and sauté until lightly browned.
• With the mushrooms still in the pan over high heat add half of the chopped parsley stir with a wooden spoon and immediately deglaze the pan with a splash of white wine, continuing to stir with the wooden spoon to remove all the flavours in the bottom of the pan.
• Cook for another 30 seconds or so until all the alcohol has evaporated off the wine and add it all to the chicken and garlic.
• Pop the cork on a nice white, let it breathe, organise your 6 serving dishes, the parmesan garnish, and blanche the cold pasta in the boiling water until al’dente.
• Drain the pasta well, add to the chicken etc, toss it all with the remaining parsley and a little more olive oil if required and divide evenly amongst the 6 dishes, garnish with parmesan shards.