Daz in the Kitchen: Creamy chicken and truffle pasta ... OMG!!! so AMAZING!!!

Thursday, May 1, 2014

Creamy chicken and truffle pasta ... OMG!!! so AMAZING!!!

I have recently been on a truffle kick. It all started when we went to the Two Naughty Chooks for dinner and they served an INCREDIBLE truffle ravioli which just made my taste buds sing and dance in rapturous joy.

The restaurant also is the sole distributor for a range of truffle products from Umbria, Italy and on the night we were there, they were offering a small discount on truffle products, so I picked up a few things.

We started off by making scrambled eggs with truffle in it and even videoed the process. You can watch it here.

Being in a truffle mood and a pasta mood the other night, I decided to make a creamy pasta with truffle, but decided that some chicken would go well with it. I did not find a recipe on the interwebs, I just made it up. Fortunately for me, it turned out to be amazing and I seriously think it may be the best pasta dish I have ever made.

Here is what I came up with:

Ingredients:

3 pieces of chicken thigh, sliced thinly
1 brown onion, diced
1/2 jar of Porcini Mushrooms Cream with White Truffle 45 gr
2 tablespoons of olive oil
200ml dry white wine
600ml thick cream
1 tablespoon of Masterfoods Season All spice
Salt and pepper to taste
350gm spiral fusilli pasta

Instructions:

Set water to boil to cook pasta. When water is boiling, put in pasta and cook for 8 minutes
While water is coming to a boil, start cooking the sauce
In a deep, large frying pan, heat up olive oil, then put in diced onions and start to saute for about a minute or two
Add chicken to pan and start to cook. Add Masterfoods Season All and salt and pepper to taste
When chicken is cooked but not browned, add white wine and bring to a boil
Add cream and bring to a boil, simmer to reduce and thicken a little (it doesn't need to reduce a lot). Turn off heat
Check the taste and add more salt and pepper if necessary. You don't want too much, as you don't want the sauce to overpower the truffle.
By this time, the pasta should be ready, drain pasta
Put drained pasta into the pan with the sauce and mix thoroughly
Add the 1/2 jar of truffle into the pasta and mix thoroughly (make sure that the heat has been turned off at this point. You do not want to heat on the truffle as that will reduce the potency of the flavor and taste)
Once the truffle is mixed through, serve and enjoy!!!

So, this turned out to be AMAZING, as I said earlier. The flavors were rich and exploding in my mouth. It was so good, both The Boy and I had seconds, which was way more food than we should be having, since we are both watching what and how much we eat. We made an exception for this dish! :-)

The Boy also blogged about what wine to go with the dish and you can read about it here.

If you are in Australia and interested in getting the truffle products, you can contact Wayne at Two Naughty Chooks. He'll be happy to help you out.

If you are not in Australia, it looks like you can purchase direct from Guiliano Tartufi's website directly.