Barilla Chickpea Rotini

With Truffled Chicken Ragout

Made with

Barilla Chickpea Rotini

Share
Print
  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients for 4 people

  • 1 Box Barilla Chickpea Rotini
  • 1 tablespoon extra virgin olive oil
  • 1 each shallot, minced
  • 1/4 pound chicken thighs, boneless and skinless, diced
  • 1/2 pound mixed mushrooms, chopped
  • 1/2 Sherry wine
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1 tablespoon Truffle oil
  • 1/2 cup Parmigiano- Reggiano cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • Salt and Black pepper to taste

Instructions

  • Bring a large pot of water to a boil. Meanwhile in a large skillet sauté shallot in olive oil for 2 minutes.
  • Add chicken thighs and brown for 3-4 minutes.

  • Add mushrooms and continue cooking for 2 minutes, season with salt and pepper to taste.
  • Deglaze with wine then add, chicken broth.
  • Cook for 10 minutes or until chicken is very tender.
  • Cook pasta according to package directions.
  • Drain and toss the pasta with the sauce, remove the skillet from the heat and add butter, truffle oil and cheese. Stir everything to combine and garnish with parsley.
Show more