Fowl Flesh in Grimy Green Guts with Toadstools
by Thomas E. Knapp (my eldest younger brother --- he created this recipe last year)
5 boneless-skinless chicken breasts
1 lb Gemelli Pasta
2 7-oz containers Genova Pesto (Trader Joe’s)
1 8-oz box white mushrooms
2 medium size Portobello mushrooms
½ C grated Parmesan cheese
1 Tbl garlic powder
White pepper, to taste
1) Get a 6-8 quart pot, and put 6 quarts of lightly salted water on to boil.
2) While the water’s getting hot, cut the white mushrooms into quarters, reserving 4-6 of the smallest, whole, for decoration.
3) Slice one of the Portobello mushrooms.
4) Slice the chicken breasts into strips. Think fajita, or stir-fry.
5) By now, the water should be boiling. Add the pasta, and cook according to the package instructions.
6) Drain the pasta. Put half a container of the pesto in the pot, while it’s still warm. As soon as the pasta is reasonably drained, put it back in the pot, add the rest of the first package of pesto, and stir it up until the pesto is evenly distributed. The oil in the pesto should keep the pasta from sticking together.
7) In a LARGE fry pan or sauterne, add enough olive oil to cover the bottom. Heat the pan, and sauté the chicken strips with the garlic powder and white pepper, to taste, cooking them all the way. Remove the chicken, and add another shot of olive oil. Sauté the sliced portobello and the white mushrooms, just til the Portobello slices are cooked. Reduce the heat to a very low simmer.
8) Add the chicken back into the fry pan. Stir it to mix with the mushrooms. Add most of the second container of pesto, and stir til everything is a pretty green.
9) Add the chicken and mushrooms to the pasta, in the big pot, stirring to make sure everything gets off the bottom. Add the grated Parmesan at this point, so it gets mixed in.
10) In a small sauté pan, heat a couple tablespoons of olive oil, and put the seasoned whole Portobello mushroom in, gill side down, to cook. Turn down the heat so it doesn’t scorch.
11) Transfer the pasta mixture to your serving dish or crock pot. Place the whole cooked Portobello in the center, and the reserved whole white mushrooms along the edge for decoration.