Creamy Sherry Pasta with Grilled Chicken
What’s simple is good. The right ingredients can make taste buds dance and sing. This dish is a palate pleaser for any diner, and not too hard to throw together.
• To prep the chicken:
1 lb. of boneless, skinless chicken breast.
1/4 cup of olive oil
2 tbs. of balsamic vinegar
2 tbs. of lemon juice
1 tsp. of dijon mustard
1 tsp. of dried thyme
1 tsp. of salt
Combine all these ingredients and put in a plastic storage bag, zip it up, and let marinade in the refrigerator for at least 3 hours but no longer than 12.
• For the rest of it (and we’ll get back to the chicken later):
1 lb. box of pasta of choice, but smaller noodles like rotini are better
1 quart of heavy whipping cream
10 large white mushrooms, quartered
1 cup of frozen peas, thawed
3/4 cup of dry sherry
3 oz. of pancetta
2 tbs. of butter
1 tbs. of chopped garlic
Boil water in a large pot over high heat, and spray a flat top cast iron grill with nonstick spray. On medium heat, cook the chicken on the grill for 7-8 minutes on each side.
While grilling the chicken, prepare the sauce. Melt the butter in a large saute pan over medium heat. Saute the quartered mushrooms for about 5 minutes, then add the garlic and pancetta to the saute pan with the mushrooms. Cook for an additional 5 minutes until the pancetta fat is rendered out and the mushrooms have softened.
Since the water is already boiling, now is a good time to cook the pasta. Simultaneously, add the sherry to the mushrooms to deglaze the pan for roughly 1 minute, still over medium heat. Add the cream, and reduce heat to low. Simmer the sauce for about 8 minutes until it has reached nappe. Stir in the peas to heat them up.
When the pasta is done as per the box’s instructions, remove from heat and drain. Toss the pasta in the sauce. Slice the grilled chicken and toss with the pasta or lay on top.