Ingredients
- 5 T butter, divided
- 1 T olive oil
- ½ C red onion, chopped
- 1 lb bella or white mushrooms, quartered
- 3 cloves garlic, minced
- 1 C rotisserie chicken, torn or cut into bite-sized pieces
- ¾ C madeira wine*
- 2 T heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ¼ - ½ C reserved pasta water
- 3 T fresh parsley, chopped
- freshly-grated parmesan cheese for garnish
Instructions
- Cook the penne pasta to al dente, following the package instructions. Drain the pasta, reserving some of the pasta water, and set both aside.
- In a large saucepan, melt 2 tablespoons of butter together with the oil over medium heat. Add the red onions and sauté them gently for about 8-10 minutes, allowing them to slowly caramelize. Be sure to keep the heat moderate, stirring occasionally to prevent any burning or crisping.
- Next, add the garlic and mushrooms to the pan, along with an additional tablespoon of butter. Cook the mixture for another 3-4 minutes until the mushrooms soften and the garlic becomes fragrant. Once done, remove from the pan and set aside.
- With the pan over medium-high heat, add another 2 tablespoons of butter. As it melts, sprinkle in 1½ tablespoons of flour, stirring well to form a roux. Cook for a couple of minutes to eliminate the raw flour taste. Gradually pour in the wine, stirring continuously until the mixture is smooth. Bring to a gentle boil, then reduce the heat and let it simmer 8-10 minutes. Finally, return the onion mixture to the pan, add the heavy cream and season with salt and pepper to taste.
- Gradually add the reserved pasta water, ¼ cup at a time, bringing the sauce to a gentle simmer. If you'd like a thicker sauce, incorporate the remaining ¼ cup of pasta water. Add the cooked chicken to the sauce and heat until the chicken is warmed through.For added richness and a glossy finish, stir in the remaining 1 tablespoon of butter until it melts smoothly into the sauce.
- Add the pasta to the sauce, stirring until well coated. Just before serving, sprinkle with fresh parsley and a generous grating of Parmesan cheese. Serve immediately and enjoy!
Notes
*Using an authentic red Madeira wine is key to achieving the best flavor. I've found that Americanized versions, like Taylor, tend to add an off-taste. For just a bit more—around $20—you can get a genuine fortified wine from Portugal (from the isle of Madeira itself), which makes ALL the difference.