Cellentani with Mushrooms and Roasted Chicken Breast

Amount Per Serving
Calories 450		Calories from Fat 360
% Daily Value*
Total Fat 40g		62%
	Saturated Fat 25g	125%
	Trans Fat 0g
Cholesterol 155mg		52%
Sodium 250mg		10%
Total Carbohydrate 9g		3%
	Dietary Fiber 1g	4%
	Sugars 2g
Protein 13g		26%

Vitamin A 40%		Vitamin C 15%
Calcium 15%		Iron 8%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Juicy roasted chicken and a variety of mushrooms can be bathed in a cream sauce or tomato sauce for two equally savory versions of this recipe.

6 pouds Barilla Cellentani

6 tablespoons dried porcini mushrooms soaked in water and chopped

1 1/2 cups butter

3/4 cup chopped garlic

18 ounces chopped fresh mushrooms

3 cups julienned sun-dried tomatoes

36 ounces shredded grilled or smoked chicken breast, boneless, skinless

3 cups white wine

12 cups heavy cream

3 cups grated parmesan cheese

3 cups chopped fresh parsley

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

Heat 1 tablespoon butter and 1 1/2 teaspoon garlic in a saute pan. Add 1/4 cup fresh mushrooms and about 1 teaspoon chopped porcini and stir. Add 2 tablespoons sun-dried tomatoes and 1 1/2 ounces chicken. Warm through.
Deglaze with 1 ounce wine and reduce by half. Add 1/2 cup cream or tomato sauce and some reserved porcini water to thin.
Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the pan with sauce. Toss with sauce, 2 tablespoons parmesan, and 2 tablespoons parsley. Plate.