Capellini with Chicken and Mushrooms
April 16, 2009 · 4 comments
Capellini with Chicken and Mushrooms
Remember that roasted chicken? Well, half of it was still sitting in the refrigerator at lunch time! I removed the breast and cut it into chunks. Then I sliced up a couple of large crimini mushrooms. Meanwhile, a pot of salted water went onto the stove, and when it reached a boil, I tossed in some capellini.
I sautéed the mushrooms with some butter, olive oil, and minced garlic until the mushrooms were nicely colored, then deglazed the pan with about a tablespoon of chardonnay. I added the chicken and cooked until the mushrooms were done and the chicken was warmed. Then I added about a quarter of a cup of crème fraîche and reduced until the sauce was nicely thickened.
By then, the pasta was ready, so I drained it and tossed it with the chicken and mushroom sauce. A bit of minced parsely finished the dish.
So far, that chicken has produced dinner for two and lunch for two, and there’s still a leg quarter and the rest of the carcass remaining.
My name is Gareth Mark, and I live in Portland, Oregon. I've been a line cook a few times and worked several years as a pastry chef.
Straightforward, yummy, and comforting. This is my favorite style of cooking. Thanks for sharing!
Leftovers is one of the best parts of roasting a chicken, and then there’s the carcass for making stock. Your pasta looks great.
Thank you! I enjoy making more complicated foods, but for every day, the simple foods are the best.
Thanks! You’re right about that carcass. I roasted a carrot and some onion while cleaning meat off the carcass and turned it into a quart of really flavorful stock in about 2 hours. Then I used the meat and some stock to make a casserole. That was three meals for two people from one chicken, and I still have some stock!