- 1/2 Cup of Dried Chanterelle Mushrooms
- 1 Cup of Chicken Stock
- 1 Medium Red Onion
- 1 Medium Yellow Onion
- 1 Yellow Pepper, sliced into medium strips
- 2 Garlic Bulbs, or 16 Cloves, crushed with mortar and pestle
- 1 Cup of Extra Virgin Olive Oil
- 1 Tbl of Extra Virgin Olive Oil
- A Pinch of Salt
- 1 Tsp Crushed Chili Flakes
- 1/2 Cup of Fresh Chopped Basil
- 1lb of Linguine
- 2 Chicken Breasts, cooked and cut into 1/2 inch to 1/4 inch cubes
- 1 Cup of Hot Water
- 1/2 stick of butter
- 1 -2 Tbl of Pecorino Romano Cheese per plate.
Take your dried chanterelle mushrooms and place them in a small mixing bowl. Pour the one cup of hot water with one chicken bouillon cube over top and allow them to soak. Then take your garlic, 1 cup of olive oil, and your basil and mash it up in your mortar and pestle.
In a medium sauce pan place your butter, sliced yellow pepper, red onion, and yellow onions and cook over medium high heat. Stir every three to four minutes. Add your water to your pasta pot with the tbl of olive oil and bring to a boil. When the water comes to a boil throw your pasta in and cook al dente.
When the peppers, and onions start to stick to the bottom and the pan dries out add your chicken stock with the mushrooms to the pan, scraping the bottom to loosen all the pieces on the bottom. Then add your cooked and cubed chicken pieces to the pan. Throw in your crushed red pepper flakes and a pinch of salt and continue cooking until 3/4 of the liquid evaporates.
When the pasta is done, strain, shock with cold water and strain again. Once rinsed place in mixing bowl and add your olive oil, garlic, and basil and toss until incorporated. Place the pasta on a plate and then top with the items in your saute pan. Add a bit of pecorino romano cheese and your all set.