Pasta With Chicken, Whiskey And Mushrooms - cooking recipe

Ingredients

1 lb penne
1/2 ounce porcini mushroom
1 cup hot water
2 tablespoons butter, divided
1 shallot, finely diced
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 tablespoon extra virgin olive oil
8 ounces boneless skinless chicken breasts, sliced into strips
1 cup whipping cream
1/2 cup chicken stock
1/2 cup rye whiskey
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
salt and pepper
1 cup parmesan cheese, grated plus extra for garnish

Preparation

Soak porcini mushrooms in hot water for 20 minutes.
Remove mushrooms from water and set aside. LIne a strainer with a coffee filter and strain soaking water. Reserve 1/2 cup.
In a large saute pan over medium heat, melt 1 tablespoons of the butter. Add shallot and cook for 2-3 minutes until translucent.
Add garlic, mushrooms and thyme. Cook for 1 minute. Remove from heat and set aside.
Heat olive oil and remaining butter in pan over medium heat. Add chicken and cook for about 5 minutes until cooked through. Remove from heat and add to mushroom mixture.
Add cream, reserved porcini water, chicken and whisky to pan. Cook until liquid has reduced by half to a medium-thick consistency and lightly coats a spoon.
Meanwhile bring a large pot of water to a boil. Add 1 tablespoons salt to water, Cook pasta, uncovered, until tender, 8-10 minutes. Drain well.,.
Add mushroom mixture, peas, cherry tomatoes, Parmesan cheese and pasta to pan. Toss to combine. Season with salt and pepper. Serve with additional Parmesan.