We’re making Gemelli Pasta with Chicken & Portobello Mushrooms with Chef John Granata of Camille’s on Federal Hill.
1 lb. Gemelli pasta
4 boneless chicken breast (cut in 4’s)
4 lg. Portobello mushroom caps (sliced thick)
1 cup freshly roasted red sweet peppers
3 garlic cloves (chopped)
1 cup demi-glace (or brown gravy)
½ cup white wine
¼ cup balsamic vinegar
½ cup extra virgin olive oil
Flour for dredging
Salt & Pepper
1 tbsp. fresh parsley
Cook Gemelli pasta al-dente and set aside.
Heat olive oil in a large sauté pan on medium heat.
Season chicken with salt and pepper and dredge in flour. Cook chicken until golden brown on both sides.
Add mushrooms and garlic.
Add wine, balsamic and demi-glace.
Lower heat to simmer. Add roasted peppers.
Adjust flavor with salt and pepper.
Add pasta and mix well.
Serve on a large platter with crusty bread.