This recipe is heavily adapted from this: http://thepioneerwoman.com/cooking/2011/02/pasta-ai-quattro-formaggi/. I LOVE, LOVE, LOVE......this website! But I don't like goat cheese. Gasp! I don't like Pecorino (sheep's milk) cheese, either, for the record. So I played with it and came up with a gooey pasta dish that is not for the dieter in mind, but the recipe is very adaptable in so many ways. You could literally throw any cheese you like in here, serve it without the chicken, add more veggies, make it Cajun, or serve it with seafood.
Now THAT's a good recipe!
It is so rich, and decadent.
Serves 4 (with leftover pasta):
The Chicken:
4 boneless, skinless chicken breasts
olive oil for basting
kosher salt and fresh ground pepper
Cavenders blend seasoning
Baste both sides of chicken with olive oil. Season both sides with kosher salt, fresh ground pepper, then sprinkle both sides with Cavenders. Grill over medium heat until done. Set on cutting board and cover with foil. Start pasta.
The Pasta:
1 lb. penne pasta, cooked AL dente and drained.
16 oz. sliced mushrooms
2 c. heavy cream or half and half
1 c. milk-warmed in the microwave
4 large cloves of garlic, minced
1- 8 oz. brick cream cheese
8 oz. blend of shredded asiago, provolone, mozzarella cheese (Sargento has this).
In a large pot, saute mushrooms in a little bit of olive oil and season with kosher salt and ground pepper until liquid is evaporated and mushrooms are slightly golden brown, set aside on a dish. In same pot, add the heavy cream and bring up to a simmer, but not boiling. Add garlic and simmer on low heat for 3 minutes. Start adding the cream cheese, breaking up with a spoon, spatula, etc... to quicken the melting process. Pull out your whisk when the cream cheese starts to melt and start whisking to incorporate.
Now, start adding the shredded cheese blend in increments while whisking away. Keep adding cheese, and whisking until completely melted. It's going to be a little thick, don't panic. Start now to add the warmed milk, also in small batches, while whisking to incorporate. If it's still too thick, add a little more milk until it's... oh so creamy! When you have the consistency the way you want it, throw the mushrooms into the happiness and prepare yourself for the "ooh's and ahhh"s". Pour the drained penne into the cheese mixture and make sure you coat every last one of 'em!
To Serve:
Cut the chicken breasts against the grain (as pictured). Plate up the pasta heaven and set the breasts atop the pasta with a little extra sauce. If I had fresh parsley, I would have chopped it and sprinkled it on top of this dish.
Now THAT's a good recipe!
Serves 4 (with leftover pasta):
The Chicken:
4 boneless, skinless chicken breasts
olive oil for basting
kosher salt and fresh ground pepper
Cavenders blend seasoning
Baste both sides of chicken with olive oil. Season both sides with kosher salt, fresh ground pepper, then sprinkle both sides with Cavenders. Grill over medium heat until done. Set on cutting board and cover with foil. Start pasta.
The Pasta:
1 lb. penne pasta, cooked AL dente and drained.
16 oz. sliced mushrooms
2 c. heavy cream or half and half
1 c. milk-warmed in the microwave
4 large cloves of garlic, minced
1- 8 oz. brick cream cheese
8 oz. blend of shredded asiago, provolone, mozzarella cheese (Sargento has this).
In a large pot, saute mushrooms in a little bit of olive oil and season with kosher salt and ground pepper until liquid is evaporated and mushrooms are slightly golden brown, set aside on a dish. In same pot, add the heavy cream and bring up to a simmer, but not boiling. Add garlic and simmer on low heat for 3 minutes. Start adding the cream cheese, breaking up with a spoon, spatula, etc... to quicken the melting process. Pull out your whisk when the cream cheese starts to melt and start whisking to incorporate.
Now, start adding the shredded cheese blend in increments while whisking away. Keep adding cheese, and whisking until completely melted. It's going to be a little thick, don't panic. Start now to add the warmed milk, also in small batches, while whisking to incorporate. If it's still too thick, add a little more milk until it's... oh so creamy! When you have the consistency the way you want it, throw the mushrooms into the happiness and prepare yourself for the "ooh's and ahhh"s". Pour the drained penne into the cheese mixture and make sure you coat every last one of 'em!
To Serve:
Cut the chicken breasts against the grain (as pictured). Plate up the pasta heaven and set the breasts atop the pasta with a little extra sauce. If I had fresh parsley, I would have chopped it and sprinkled it on top of this dish.
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