Benvenuti's!

Benvenuti's is hands down, the BEST restaurant in Norman....and one we frequent quite often :)  It has amazing Italian cuisine and one of my favorite filets around.  One of their staple entrees on the menu is the Mushroom Rigatoni.  It is this delicious pasta dish served with an amazing pink cream sauce with truffle oil and a variety of mushrooms.  When I order it, I get it with chicken and I LOVE it!

So lately I have been experimenting with the recipe at home and have pretty much nailed it!  I've made it a few times and finally took pics.  The first two times I cooked it, I made it with rigatoni pasta and chopped the chicken, but this time I decided to make it with gnoochi and the full chicken breast.  Oh and I always use shiitake mushrooms--my favorite!!  Every time, and any way, I cooked it, it tasted yummmmmmy.

beautiful shiitakes and cremini mushrooms

chicken breasts browning

de-stem and chop the mushrooms

mince shallot and garlic--gotta add flavor!

No, I did not make this gnoochi from scratch :)  Store bought and not cooked yet.

chicken browned on one side

When the chicken is browned on both sides, add the butter to melt.

When melted, add the shallot and garlic and scrape up all the goodness on the bottom of the pan.

When the shallot and garlic have cooked for a minute or so, add the mushrooms.

When those are cooking, get some pretty fresh basil leaves

Roll up the basil (like little cigars) and chop.

The mushrooms are cooked!

Add the cream...

...and tomato paste and season with S&P to taste.  This makes the pretty pink color :) Add chicken stock to thin out a bit.

Let the cream cook and then add the chicken and basil to the pan.

When the gnocchi is done cooking, place in a bowl and add butter and parmesan cheese...

...and fresh basil and S&P.  Mix together...how easy is that?!

Lastly add the TRUFFLE OIL and mix. YUM

Enjoy!

Recipe:

10 fresh shiitake mushrooms, de-stemmed and sliced
5 baby portabello mushrooms (cremini), de-stemmed and sliced
about 2 tsp white truffle oil (a little bit goes a loooong way!)
3 cloves garlic, minced
1 shallot, minced
2 TBSP unsalted butter
4 TBSP tomato paste
3/4 C fresh basil, chopped
1 C cream
1/4 C chicken stock
1/2 lb potato gnocchi
about1/3 C shredded Parmesan cheese
4 chicken breasts, thinly cut
1 C flour
olive oil
S&P

Season the chicken breasts with S&P and dredge in a little bit of flour on both sides.  Heat up a non-stick pan with olive oil on medium high heat and add the chicken.  Brown the chicken on both sides and then set aside on a plate.

Lower the heat to medium and add 1 TBSP of the butter to the pan.  When the butter is melted, add the shallot and garlic and saute for a minute or so.  Next add the mushrooms.  Stir together and cook for around 5 minutes.

Bring a pot of salted water to a boil and add the gnocchi.  The gnocchi is done when it floats to the top.

Next add the cream and stir into the mushroom mixture.  Bring to a slight boil and then simmer.  Then add the tomato paste and S&P to taste for seasoning.  If the sauce is too thick for your liking, add some chicken stock and stir.  Next, add the chicken and basil and truffle oil and let the yummy sauce cook in to the chicken.

When the gnocchi is done, add to a small bowl and add the other tablespoon of butter and parmesan cheese.  Stir together and the hot pasta will melt the butter.  Season with S&P and add some fresh basil.

When the chicken has been simmering for about 5 minutes, it is done!  Add to a plate and serve!