Wild Mushroom Linguini


Serves 4

1 tablespoon garlic powder, or to taste
1/4 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper
1/8 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons butter
4 skinless, boneless chicken breasts
1/2 cup white wine
1 package Pastamore Wild Mushroom Linguini
1 cup chopped broccoli
1 zucchini, cubed
3/4 cup sliced fresh mushrooms (optional)
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/8 teaspoon crushed red pepper flakes
salt and pepper to taste

1. Combine garlic powder, poultry seasoning, cayenne pepper, onion powder, and 1/8 teaspoon pepper in an empty salt shaker. Lightly sprinkle the seasoning mixture over the chicken breasts. Reserve the remaining seasoning mix.

2. Melt the butter in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook, covered, for 5 minutes. Pour in the white wine and reduce heat to medium. Continue cooking until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on a plate and set aside.

3. While the chicken is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add Pastamore Wild Mushroom Linguini and cook until al dente. Drain well in a colander set in the sink.

4. Bring a pot of lightly salted water to a boil. Add the broccoli, and cook for 1 minute, then drop in the zucchini. Cook uncovered until just tender, about 2 minutes more. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.

5. Stir the mushrooms into the same skillet used to cook the chicken over medium-high heat. Cook and stir until the mushrooms are tender, 3 to 5 minutes. Reduce heat to medium. Pour the heavy cream into the skillet and bring to a simmer, scraping up any brown bits on the bottom of the skillet. Stir in the Parmesan cheese, red pepper flakes, and remaining seasoning mix. Add the cooked vegetables and linguine; toss. Season with salt and pepper to taste.




Serves 4-6

1 pkg. Pastamore Wild Mushroom Linguini
1 lb. boneless and skinless chicken breasts, cut ito ¾ “ pieces
1 lb. fresh shitake mushrooms, stems removed and cut into ½ inch strips
3 tablespoons butter
1 tablespoon olive oil
½ onion, finely chopped
1 cup heavy cream (or half and half)
4 oz. Gorgonzola cheese

1.) In a large non stick sauté pan, melt 1 tablespoon butter and olive oil over medium high heat. Add chicken and cook until browned, about 12 minutes. Season chicken with salt and pepper to taste and set aside.

2.) Meanwhile; cook the Pastamore Wild Mushroom Linguini in a pot of rapidly boiling salted water until al dente. Drain and rinse with warm water. As the pasta is cooking; melt the remaining 2 tablespoons butter in sauté pan over medium high heat. Add shitake mushrooms and cook for approximately five minutes.

3.) Add Onions and cook another three minutes. Add Cream and bring to a boil, making sure shitake mushrooms and onions don’t stick to the bottom of the pan. Reduce heat to medium and stir in Gorgonzola. Remove from heat, and cover to keep warm.

4.) Serve Sauce over individual plates of pasta and garnish with freshly grated Parmesan cheese and Italian flat leaf parsley, if desired.


Serves 4

1 pkg. Pastamore Wild Mushroom Linguini
1 pkg. fresh wild mushrooms (chanterelles, shitake, oyster etc.)
4 Tablespoon butter
2 cloves garlic, minced
4 tablespoons shallots, minced
½ cup dry white wine
½ cup chicken broth
1 cup cream
Nutmeg, freshly grated to taste
1/3 cup thinly sliced green onions
2 tsp. fresh lemon juice
Coarse salt and ground black pepper- to taste
2 tsp. fresh thyme leaves
2 tablespoons Pastamore White Truffle Oil, drizzled
*Domestic white or brown mushrooms can be substituted for wild mushrooms

1.) In a large pot of boiling salted water, cook the Pastamore Wild Mushroom Linguini until al dente. While the pasta is cooking, clean mushrooms with a damp cloth and cut into ¼” slices.

2.) In a large frying pan, over medium heat, sauté the mushrooms in butter for 2 minutes. Add minced garlic and shallots; sauté an additional 2 minutes. Add white wine and simmer until wine is reduced by half.

3.) Add chicken broth, cream, and nutmeg; simmer until sauce thickens. Remove from heat. Add green onions, lemon juice, salt, and pepper to taste.

4.) Rinse and Drain pasta. Add to sauce; tossing gently to coat the pasta. Add additional chicken broth or pasta water if sauce seems too thick.

5.) Place pasta in a serving bowl or on individual plates. Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves. Drizzle Pastamore White Truffle Oil over the top, if desired. Serve immediately.