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Bucatini with Chicken, Shitake Mushrooms, Garlic and Parsley Oil
Weight loss recipes
Saturday, 12 July 2008
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Recipe Serves - 6


What you'll need

  • 500 grams (1 lb) dry bucatini pasta
  • 3 boneless skinless chicken breasts (sliced thinly across the width)
  • 200 grams (7 oz) shitake mushrooms (sliced about the width of half your thumbnail)
  • 4 cloves garlic (finely chopped)
  • 1 bunch continental parsley leaves (finely chopped)
  • Shaved parmesan shards
  • Extra virgin olive oil
  • White wine
  • Sea salt flakes
  • Black pepper corn mill

What to do

Because the sauce in this recipe is basically a slight coating of olive oil it is very important that you use only a quality extra virgin olive oil.

 

  • Bring a large pot of salted water to the boil and cook the bucatini slightly under al dente.
  • Once the pasta is cooked to less than al’dente pour it into a large colander and cool the pasta immediately with running cold water (try to reserve the hot water).
  • Replace the reserved pasta water or fresh water into the pot and return to boil.
  • Pour a little olive oil in a pan and over med-high heat sauté the garlic until it is golden and remove immediately into a large mixing bowl.
  • Wipe the pan clean and add a little more oil, and place on high heat.
  • Season the thinly sliced chicken and sauté it until just under cooked and place it into the bowl with the garlic (it will finish cooking in the last stage).
  • Replace the pan to high heat and pour a liberal amount of olive oil into the pan and add the mushrooms, season lightly with salt and pepper and sauté until lightly browned.
  • With the mushrooms still in the pan over high heat add half of the chopped parsley stir with a wooden spoon and immediately deglaze the pan with a splash of white wine, continuing to stir with the wooden spoon to remove all the flavours in the bottom of the pan.
  • Cook for another 30 seconds or so until all the alcohol has evaporated off the wine and add it all to the chicken and garlic.
  • Pop the cork on a nice white, let it breathe, organise your 6 serving dishes, the parmesan garnish, and blanche the cold pasta in the boiling water until al’dente.
  • Drain the pasta well, add to the chicken etc, toss it all with the remaining parsley and a little more olive oil if required and divide evenly amongst the 6 dishes, garnish with parmesan shards.

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This recipe is from Chef's Pencil.  Check out their delicious online recipes.





This recipe is and always remains the property of Chefs Pencil
All rights reserved Copyright 2008 Chefs Pencil
 

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