Bel Aria Chicken and Pasta

Name: Bel Aria Chicken and Pasta
Yield: 4 servings
Ingredients: Coarse salt; 1 pound rigatoni pasta; 3 tablespoons extra-virgin olive oil (EVOO); 3 tablespoons unsalted butter; 1 1/3 to 1 1/2 pounds chicken tenders, cut into large bite-size pieces; Coarse black pepper; 1/2 pound cremini (baby portobello) mushroom caps, thinly sliced, or 4 portobello caps, gills scraped out, halved and thinly sliced; 4 garlic cloves, chopped; 4 Italian hot red cherry peppers, drained and chopped, plus a splash of the pickling juices from the jar; 1/2 cup dry white wine; 1/2 cup grated Parmigiano-Reggiano (a couple of handfuls), plus more to pass at the table; A handful of fresh flat-leaf parsley, chopped; Crusty bread, to pass at the table

December 9, 2011

Related to my Chicken Mamacello story, this dish is all about singing for your supper. It is my at-home version of a chicken dish prepared at a fabulous opera café in New York City called Caffe Taci—the same café where Mama earned her nickname. The flavors in this dish are as big as Pavarotti’s voice and it will have you, too, singing for an encore plateful!

Recipe notes

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