Pasta With Chicken, Whiskey and Mushrooms

Ingredients

• 1 lb penne
• 1/2 ounce porcini mushroom
• 1 cup hot water
• 2 tablespoons butter, divided
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon extra-virgin olive oil
• 8 ounces boneless skinless chicken breasts, sliced into strips
• 1 cup whipping cream
• 1/2 cup chicken stock
• 1/2 cup rye whiskey
• 1 cup frozen peas, thawed
• 1 cup cherry tomatoes, halved
• salt and pepper
• 1 cup parmesan cheese, grated plus extra for garnish

Directions

1. 1

   Soak porcini mushrooms in hot water for 20 minutes.

2. 2

   Remove mushrooms from water and set aside. LIne a strainer with a coffee filter and strain soaking water. Reserve 1/2 cup.

3. 3

   In a large sauté pan over medium heat, melt 1 tablespoons of the butter. Add shallot and cook for 2-3 minutes until translucent.

4. 4

   Add garlic, mushrooms and thyme. Cook for 1 minute. Remove from heat and set aside.

5. 5

   Heat olive oil and remaining butter in pan over medium heat. Add chicken and cook for about 5 minutes until cooked through. Remove from heat and add to mushroom mixture.

6. 6

   Add cream, reserved porcini water, chicken and whisky to pan. Cook until liquid has reduced by half to a medium-thick consistency and lightly coats a spoon.

7. 7

   Meanwhile bring a large pot of water to a boil. Add 1 tablespoons salt to water, Cook pasta, uncovered, until tender, 8-10 minutes. Drain well.,.

8. 8

   Add mushroom mixture, peas, cherry tomatoes, Parmesan cheese and pasta to pan. Toss to combine. Season with salt and pepper. Serve with additional Parmesan.