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Chicken Brunello

Submitted by: | Source: Delia's Pizzeria

2011-06-27 Other
4 4

A recipe I created after having Delia's Chicken Brunello in Sterling. One of the best dishes I've ever eaten. Chicken Brunello is pretty much the combination of the best parts of chicken marsala and penne a la vodka. This is my knock off for the original.

  • Servings: 4-6
  • Prep Time: 30-45min.
  • Cook Time: 50-60min
  • Total Time: 90-120 min

Ingredients:

Ingredients:
2 Tbsp Butter
2 Tbsp Olive Oil
2 cups Cooked Shredded Seasoned Chicken
8 oz sliced Baby Bella Mushrooms
1 clove Garlic Minced
1½ Tbsp Flour
1 cup Marsala Wine
½ cup Cream
½ cup Milk
3 Tbsp Cooking Cream Cheese
Salt & Pepper
1 can Tomato Paste
⅓ cup Sundried Tomatoes
1 pkg Grape Tomatoes
1 Tbsp Crushed Red Pepper
1 tsp Garlic Pwdr, onion pwdr, paprika
1 lb Whole-grain Penne
¼ cup + 2tbsp Parmigiano-reggiano Cheese, grated
1 Tbsp Chopped Fresh Flat-leaf Parsley, for garnish

Directions:

DIRECTIONS:

Preheat the oven to 350°.

Bring a large pot of water to a boil over high heat. Add salt when simmering.

Season chicken fillets

In large skillet, heat 1 tsbp butter and 1 tbsp olive oil over medium-high heat until just melted

Add chicken fillets, cook for 4min on each side (flip when edges turn white)

Set aside to cool

Add penne to boiling water. Cook to al dente; Drain pasta, reserving 1 cup cooking water.

With same pan: Add sliced mushrooms and garlic

cook until softened and some juices release (5-7 min)

Meanwhile mix together: cream, milk, and cream cheese, set aside.

Sprinkle mushrooms flour in stir for 1 minute.

Add Marsala reduce by half about 3 minutes.

Add Tomato Paste, crushed red pepper, sun dried tomatoes, and grape tomatoes. Stir until tomato paste is incorporated well. cool on med. for 2-3min.

Reduce to very low heat

Remove from heat. Slowly add milk, stirring until combined. Bring pan back to burner and simmer on low until sauce thickens and reduces slightly.

Meanwhile, using two forks, shred chicken into bite size pieces.

In a large bowl, toss pasta and chicken with sauce adding some reserved water to thin sauce, if needed. Garnish with parsley.

Add mixed pasta to a greased shallow casserole spread evenly.

Cover snugly with foil and bake until bubbly, about 35 minutes.

Discard the foil, sprinkle the Parmigiano-Reggiano Parmesan on top and bake for 5 minutes more.