Pasta and Risotto

Chicken Fusilli in Pesto Cream

Chicken Fusilli in Pesto Cream

  • 3 boneless, skinless chicken breasts
  • 3 Tbsp (45 mL) extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups (375 mL) sliced button mushrooms
  • 3/4 cup (175 mL) Pinot Gris or Chardonnay
  • 1/2 cup (125 mL) heavy cream (38%)
  • 1 cup (250 mL) grated Parmesan cheese
  • 3/4 cup (175 mL) pesto
  • 1 Tbsp (15 mL) all-purpose flour
  • 3 Tbsp (45 mL) water
  • 2 plum tomatoes, diced
  • 2 cups (500 mL) fusilli pasta

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MAKES 6 SERVINGS

Attack a big bowl of this pasta while watching the news, your favorite soaps, Survivor Kung-pow or Superbowl MCXXVII. The ingredients can be changed as you like - toss in some sun-dried tomatoes, pancetta or artichoke hearts. The only thing you can’t touch is the wine, unless you are pouring yourself a glass, of course.

  1. Preheat Oven to 450°F (230°C)
  2. Brush chicken breasts with 1 Tbsp (15 mL) olive oil and season with salt and pepper. Bake for 20 minutes or until chicken is cooked through. Let cool then slice and set aside.
  3. Heat remaining olive oil in a large skillet over medium heat. Sauté onion until tender and translucent. Stir in garlic, butter and mushrooms and sauté until soft and fragrant, about 1 minute. Season with salk and pepper and add wine. Simmer for 5 minutes. Stir in cream and Parmesan cheese and cook until melted. Add pesto and simmer for 5 minutes. Dissolve flour in water, the stir in. Add tomatoes and chicken and cook for 4 minutes or until checken is heated through.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 12 minutes or until al dente. Drain and toss with sauce until evenly coated and serve.

Pinot Gris

This dish is perfectly suited for a refreshing white wine such as a Pinot Gris with its clean taste and fruit hints. Remember, the colder you serve your wine the less flavour it has, so take it out of the refrigerator 20 minutes before serving.

Say Cheese

The residents of Parma and Reggio Emilia, Italy, where Parmesan cheese was first made, would rise up in revolt if they knew what passed as their signature product in many of our supermarkets. They take their cheese seriously and have independent inspectors sample and verify internal and external appearance, texture, smell and taste.

The real thing

Parmigiano-Reggiano is a part-skim milk cheese with a long aging period - anywhere from 1 to 4 years. During aging, it darkens from a pale yellow to a deep straw color and forms a natural rind. It should be rich, fruity and flaky, not salty, acidic or dry, and should be enjoyed on its own as well as in dishes.