On the Line: Gloria Mogollon of Franco's Pasta Cucina, Part Three

Photo by Meranda Carter

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Gloria Mogollon has shared a great deal with us this week; to finish, she's featuring a dish that can be served family-style or perhaps brought to a potluck. Either way, it's a hearty meal for all. While you're waiting for the water to boil, there's a few minutes to look back at parts one and two.

Penne Chicken and Mushrooms in Cream Sauce
Serves 4
Chicken Ingredients:

4 chicken breasts, boneless and skinless
2 tablespoons olive oil
2 garlic cloves, chopped fine
Salt and pepper


Chicken Directions:

Season the chicken breast with the garlic, olive oil, salt and pepper. Place in a 350-degree oven for about 10 minutes, or until golden.

Remove from oven. Slice the breasts diagonally into thin strips and set aside.


Mushroom Sauce Ingredients:

2 tablespoons butter
1 1/2 cup heavy cream
1 chicken bouillon cube, crumbled
2 garlic cloves, chopped fine
2 tablespoons dried parsley, chopped
1 pound chestnut mushrooms, sliced
1 cup Parmesan cheese, grated
Pepper
10 ounces penne pasta

Mushroom Sauce Directions:

Melt the butter in a large skillet. Add the garlic cloves, and cook until just beginning to color.

Add the mushrooms, cook for 1 more minute. Add the cream and bouillon cube.

Add the chicken, parsley and Parmesan cheese. Let simmer until heated through and slightly thickened.

Have the penne cooked in a heavy-bottomed pot of lightly salted water for 8-10 minutes, or until tender, but still firm to the bite.

Drain the pasta well and add to the mushroom sauce. Serve immediately.