Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms Recipe

Recipesfull introduces to you: Italian Recipes. (Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms Recipe). The Foglie D Autunno, or Autumn Leaves pasta, is from the heel region of Italy. One brand is Castellana and should be available at specialty food stores. The flavorings in this colorful pasta leaves are from turmeric, carrot juice, squid ink, spinach leaves, and tomatoes. This rendering of the pasta dish has a remarkable clean taste that really makes it special. It is sure to impress your family and guests.

Brief

Servings: 8

Yield: 8 servings

Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms Recipe

Ingredients

1 (16 ounce) package foglie d'autumn (autumn leaves) pasta

1 tablespoon olive oil

2 tablespoons olive oil

4 cloves garlic

minced

1 cup chopped onion

½ cup chopped green bell pepper

1 whole boneless

skinless chicken breast

cubed

2 portobello mushrooms

cut into 1/2 inch pieces

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon rubbed sage

½ teaspoon kosher salt

1 teaspoon ground black pepper

¼ cup Chardonnay wine

½ cup Burgundy wine

1 (32 ounce) jar spaghetti sauce

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

In a large pot bring 6 quarts of unsalted water to boil. Cook pasta until al dente. Drain well. Place pasta back in the pot add one Tablespoon of olive oil and mix to prevent the leaves from sticking together. Cover and keep warm while the sauce finishes simmering.

Step 2

Warm oven-safe dinner plates in a 150 degree F(65 degree C) oven.

Step 3

Meanwhile in a 12 inch saute pan heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the minced garlic and saute until the aromatic oils are released - about 1 minute. Add the chopped onion and bell pepper and saute 3 minutes. Add the cubed chicken breast dried thyme dried basil rubbed sage salt and black pepper. Cook until the chicken is no longer pink. Add the Chardonnay and Burgundy wines and pasta sauce and heat until bubbling. Add the Portobella mushroom pieces and cook until the mixture has reduced and is thick and hot.

Step 4

To serve place two large serving spoonfuls of Autumn Leaves on each warmed plate and top with a large ladle of the chicken and Portobella sauce.

Nutritional Information

Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms Recipe

Servings Per Recipe:8

Calories: 415.8

% Daily Value *

Protein: 17.4g 35%

Carbohydrates: 61.4g 20%

Dietary Fiber: 6g 24%

Sugars: 13.6g

Fat: 9.9g 15%

Saturated Fat: 1.9g 9%

Cholesterol: 19.3mg 6%

Vitamin A Iu: 587.4IU 12%

Niacin Equivalents: 14mg 108%

Vitamin B6: 0.5mg 34%

Vitamin C: 12.3mg 21%

Folate: 139.1mcg 35%

Calcium: 60.9mg 6%

Iron: 3.4mg 19%

Magnesium: 68.8mg 25%

Potassium: 753.3mg 21%

Sodium: 605.8mg 24%

Thiamin: 0.1mg 12%

Calories From Fat: 88.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.