Creamy One-Pot Pasta With Chicken and Mushrooms Recipe
"Cooking pasta the way you would make risotto may sound new and hip But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta..."
INGREDIENTS
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2 tablespoons olive oil, more as needed
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1 shallot or small onion, chopped
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1 tablespoon minced garlic
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2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
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1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
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Salt and freshly ground black pepper
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1/2 cup dry white wine or water
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3 to 4 cups chicken or vegetable stock
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2 boneless chicken thighs, diced
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Chopped fresh parsley, optional
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Freshly grated Parmesan, optional
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