Truffled Creamy Chicken and Mushroom Pasta

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

Photography by Aldwin Aspillera | Styling by Rachelle Santos | Sabatino truffle oil courtesy of Truffles and More (www.trufflesandmore.ph and