Pasta with Chicken, Risotto-Style

Recipe courtesy Mark Bittman
Show: The Minimalist Episode: Pasta

Photo: Pasta with Chicken, Risotto-Style

TOTAL TIME: 20 min
Prep: 5 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 cup dry white wine or water
  • 3 to 4 cups chicken or vegetable stock
  • 2 boneless chicken thighs, diced
  • Chopped fresh parsley, optional
  • Freshly grated Parmesan, optional
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Directions

Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic, and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.

Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition, and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.

Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done, it will be white on inside when cut and pasta is how you like it.

Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

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4

Newest Ratings and Reviews

Read all 6 reviews

  • on December 20, 2012

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    Very tasty! A wonderful recipe.

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  • on November 21, 2011

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    i actually thought i was going to be really bland and have no taste to it. but once it was done and i added the parm cheese to it, it was excellent. my kids thought it was delicious. as long as the kids are happy, i'm happy. very good dish.

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  • on September 21, 2011

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    I thought this was a great dish. Husband and kids gave it the thumbs up too. As the title says this is a risotto style dish which means you saute the pasta first then slowly add your liquid and let absorb. I used left over rotisserie chix and mini penne and in less than 30 minutes we had a great weekday meal.

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