Grilled Marinated Chicken and Portobello Mushrooms with Farfalle Pasta

This recipe is the special creation of Ferrari-Carano Chef, Joseph Costanzo

Serves 4-6 people

2 boneless chicken breasts
1/4 cup and 2 Tbsp fig balsamic vinegar
Salt and pepper as needed
2 large or 4 medium Portobello mushrooms (gills removed if desired)
2 shallots, peeled, minced and finely chopped
2 cloves garlic
1/4 cup and 2 Tbsp olive oil
1 onion (yellow or red) peeled and chopped
2 cups homemade chicken broth reduced by half
1 10-oz pkg frozen peas, blanched
1/4 lb. cambozola cheese, rind removed, separated into small pieces
1 lb farfalle pasta

In a sealable plastic bag, marinate chicken with fig balsamic vinegar and pinch of salt and pepper. In another sealable plastic bag, combine portobello mushrooms with 1/4 cup olive oil, 1/2 tsp salt, 1/4 tsp pepper, chopped shallots and garlic. Let marinate 6-8 hours. Drain.

Prepare grill. When coals are ready, lightly grill chicken until almost done (two minutes on each side). Set aside. Grill mushrooms until slightly charred (5-6 minutes). While still slightly warm, cut chicken into bite-sized pieces. Cut mushrooms in half, and then cut 1/4” thick slices. Set aside.

In a large skillet, combine 2 Tbsp olive oil with onion and cook over medium heat until onions are translucent. Stir in 2 Tbsp fig balsamic vinegar. Add cooked pasta and reduced chicken broth. Coat pasta evenly. Add peas and coat evenly. Add mushrooms and chicken. Correct seasoning with salt and pepper. Just before serving, heat thoroughly, add the cambozola cheese and let melt slightly.

Serve with Ferrari-Carano Siena.