Ingredients
- 4 pcs of chicken breast
- 1 egg
- 1 pkg shitake mushrooms
- Pkg of frozen puff pastry
- 2-3 sprigs of rosemary
- Grated cheese (which ever is desired)
- Baking sheet and parchment paper
- Red pepper flakes
- 15 oz can crushed tomatoes
- 1/2 c cream
- 1/2 c chicken stock
- 1 c sherry (dry)
- 1 sml onion or 2 shallots
- Garlic (as desired) 3-4 cloves
- 1/2 cup pasta water (after pasta is cooked)
Preparation
Step 1
**Big pot filled with water for your pasta**
**High sided skillet for the pasta sauce on med-low**
**Large round skillet for the chicken on med-high**
**Preheat oven to 400**
1. Once the water for the pasta comes to a boil salt generously and drop in your desired pasta.
2. In the high sided skillet chop your small onion or 2 shallots and the shitake mushrooms. Cook down for a few minutes then grate in some garlic.
3. Once the liquid has completely evaporated from the mushrooms add 1 cup of sherry.
4. Add 1/2 c of chicken stock. Add 1 15 oz can of tomatoes. To this add 1/2 cup cream. Continue simmering until everything is well combined - add salt and pepper to taste.
5. Once the pasta is ready – drain and add to the sauce. Use the reserved pasta water to thin out the sauce in case it is too thick.
CHICKEN:
1. Season both sides of the chicken with salt, pepper and a bit of rosemary. Place it the large round pan. Evenly brown the chicken. After they have been evenly browned cut the pieces in 1/2 and set aside.
2. Roll out the frozen puff pastry and cut it into 8 portions – on each puff pastry sq put down 2 pieces of cheese and one piece on the chicken.
3. Pinch up the sides to form a sml pyramid.
4. Make an egg and water wash and brush this on the puff pastry before placing it on a baking sheet. Bake for 20 – 30 minutes.
5. Serve hot… enjoy.