Here’s how the conversation went.
Me: Pick a cuisine for me to make and I will figure it out.
Friend: Hahahaha! How challenging?
Me: Not too since you will be using the kitchen too and I need to be able to cook around your baking.
Friend: So let’s go with Italian.
Me: I love you for that. Carbs or meat or both?
Friend: Both please. I ran 10.5 miles yesterday, I deserve to splurge.
I sent a final picture of the concha bread.
Friend: That looks beautiful.
I then sent a picture of Adam Levine wearing only tattoos but is strategically covered.
Me: This is beautiful too.Then the conversation worked its way around to the specifics of the meal. Porcini, chicken, and some kind of pasta. And a bit more about Adam Levine (I mean how could we just leave it at a picture?). A bit more about my friend’s exercise routine and all the reasons why pasta was allowed for dinner.
And that’s how this recipe Chicken Porcini Orecchiette came about. A simple conversation about carbs, pretty men, exercise schedules, the idea we all deserve to splurge where calories, carbs and fat are concerned. It’s what makes life tasty.
Chicken Porcini Orecchiette
- 1 ounce dried porcini mushrooms (2 pkgs)
- 1-14.5 oz . can chicken broth
- 3 tbsp . unsalted butter; divided 2:1
- 1/2 cup onion; finely diced
- 1 tsp . dried thyme
- 1 1/2 lb . chicken thighs; cubed
- 12 oz orecchiette pasta
- 1/8 tsp salt and pepper; to taste
- 2 1/2 cups water
- 3 tbsp . fresh parsley
- 1/2 cup Romano cheese
Place mushrooms in a medium bowl; add 2 cups warm chicken broth-or place the mushrooms and broth in a saucepan and heat on low heat.
Let soak until softened, about 30 minutes.
Drain in a fine mesh sieve lined with a paper towel or coffee filter, reserving the liquid.
Squeeze mushrooms to remove excess liquid and any clinging grit.
Roughly chop the mushrooms and set aside.
Melt 2 tbsp butter in a skillet over medium heat.
Add the onion; cook until softened about 3-5 minutes.
Add the thyme, stir well.
Add the chicken, salt, and pepper. Cook about 3 minutes until the chicken has turned white and is no longer pink.
Add pasta, porcini, salt, pepper, reserved mushroom liquid, and water.
Bring to a low boil; reduce heat, and simmer, stirring often, until pasta has absorbed most of the liquid and is creamy, about 11 minutes.
Add remaining tbsp of butter.
Stir in Romano and fresh parsley, taste for seasoning and add any additional salt and pepper if needed.