Pasta Shells with Chicken, Mushrooms & Capers

Pasta Shells with Chicken, Mushrooms & Capers
Photo by Scott Phillips


  • 4 oz. button mushrooms, wiped clean and sliced
  • Grated Romano cheese for serving (optional)
  • ¾ lb. skinless, boneless chicken thighs (3 to 4 thighs), cut into bite-size pieces
  • 3 Tbs. unsalted butter
  • 1 large shallot, thinly sliced
  • 1 clove garlic, minced
  • 2 Tbs. olive oil
  • + 7 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. capers, rinsed
    • ½ oz. dried porcini mushrooms, soaked in 1-¼ cups warm water for 30 minutes
    • 6 to 8 oz. dried pasta shells or farfalle
    • Splash of sherry vinegar
    • ½ cup dry white wine
    • 1-½ tsp. chopped fresh rosemary

Strain the porcini, reserving the soaking liquid. Squeeze them dry, chop them into small pieces, and set aside. Strain the soaking liquid though a fine sieve or a paper coffee filter; set aside. Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, in a large skillet over ...

View full recipe at Fine Cooking


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