Sherried Chicken Pasta


1 Lb chicken breast or Tenders cut into ½ inch cubes
2-4 tbsp flour
2-4 tbsp Olive Oil
4 Cloves Garlic Peeled
1 Medium Yellow Onion diced
8 oz button Mushrooms sliced
½ cup Golden Sherry
½ cup Chicken Broth or Stock
¼ cup Heavy Cream
¼ cup Starchy Pasta Water
1-2 tsp butter
1-4 tbls Pecorino or Parmesan Cheese
Salt and Pepper to taste
4 Green Onions Chopped
¾ LB Pasta(I like Fusili or Penne) cooked al dente

  1. Heat olive oil in skillet until shimmering
  2. Season Chicken pieces with salt and pepper to taste.  Dust lightly with flour
  3. Working in batches, sear chicken chunks in olive oil until golden brown on all sides.  They do not need to be cooked all the way through yet.  Set aside.
  4. Sautee Whole Garlic Toes in the same pan till golden brown.  Set Aside.
  5. Sautee onion in the same skillet until golden brown adding more oil if necessary.  Set aside
  6. Sautee Mushrooms in the same skillet until browned.  Add sherry to the skillet to deglaze pan.  Reduce by half.
  7. Dice Roasted Garlic from step 4 and add to Mushrooms.
  8. Add onions, chicken chunks, Starchy Water, and chicken stock back to the pan.  Reduce by half.
  9.  Add Cream and Butter.  Reduce until you have a thick sauce that will cling to the back of a spoon.
  10. Adjust seasoning with salt and pepper.
  11. Toss in Pasta and stir.  Allow sauce to simmer and re-warm pasta.
  12. Add Cheese and Green Onions.  Plate immediately
Wine Pairings:
Pazo Barrantes Albarino $21.99
Tablas Creek Dianthus Rose $24.99



* Secret Trick of the pros:  Cook your pasta in advance of preparing your dish.  Instead of pouring your pasta through a colander and washing your precious starchy water down the drain, use a slotted spoon or tongs to remove the pasta to a sieve.  Keep your starchy water in a zip top bag in the freezer.  Break a chunk off as needed.  This will add richness and creaminess to your sauces.  Never wash your pasta after it is cooked.  Always toss with olive oil.