Turn a classic dish into a classy one! Just a few drops of truffle oil can transform a creamy pasta dish like this one into a forkful of luxury.
Serves 4 to 6
Prep Time 20 minutes
Cooking Time 15 minutes
175 grams skinless chicken breast,
sliced into 1-inch pieces
salt and pepper
2 tablespoons olive oil
2 cups (about 140 grams)
fresh shiitake mushrooms,
cleaned, stems removed, and sliced
4 strips honey-cured bacon, sliced into 1-inch pieces
1/3 cup chopped onions or shallots
1/3 cup chopped leeks
(white and light green parts only)
1 tablespoon minced garlic
1/3 cup chicken stock
1 (300-gram) can heavy cream
Italian seasoning, to taste
250 grams penne pasta,
cooked according to package directions
a handful of fresh basil leaves
1 teaspoon white or black truffle oil or to taste
1 Season chicken with salt and pepper. Heat oil in a medium skillet. Sear chicken pieces over medium-high heat for about 2 minutes or just until cooked through. Set chicken aside and leave the oil in the pan.
2 Using the same pan, saute mushrooms over high heat for about 1 minute. Add bacon and cook for about 30 seconds. Reduce heat to medium and add onions and leeks. Sauté until onions are translucent. Add garlic and saute just until fragrant.
3 Add chicken stock and cream; mix well. Let mixture simmer over medium-low heat for about 8 minutes. Season to taste with salt, pepper, and Italian seasoning. Add chicken pieces and cooked penne noodles. Mix well. Turn-off heat and add fresh basil leaves. Drizzle with truffle oil; mix well. Transfer to a platter and serve immediately.
Learn more about truffle oil, here: Trivia Bits About Truffle Oil
If you liked this recipe, we highly recommend: Spaghetti a la Carbonara,
Crab and Shrimp Linguine with White Sauce, Chicken and Mushroom Pasta Salad,
Roasted Chicken and Mushroom Crepe
Photography by Aldwin Aspillera | Styling by Rachelle Santos | Sabatino truffle oil courtesy of Truffles and More (www.trufflesandmore.ph www.trufflesandmore.ph and facebook.com/trufflesandmore
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