6 servings



  Pasta dishes are very easy to prepare for company, as both the pasta and the sauce may be made ahead and reheated. I myself am very fond of the combination of mushrooms and sundried tomatoes; if you cannot get sun dried tomatoes, you can substitute red bell peppers, either fresh or canned. Wild mushrooms such as chanterelles, morels or cepes will give the dish a very intense flavor.


1 tablespoon cornstarch                      

2 cups heavy cream

1 1/2 pounds fresh mushroom pasta  or 1 pound dried fettuccine, preferably spinach

2 tablespoons vegetable oil

2 tablespoons butter

3 chicken breasts, skinned, boned, split and cut in thin strips

1 pound cultivated or wild mushrooms, sliced

1 1/2 tablespoons minced fresh summer savory

8 sundried tomatoes, drained and diced, or 4 tablespoons red bell pepper, diced


White pepper                           

Minced fresh parsley or summer savory for garnish

1/2 cup toasted walnuts, chopped


Stir the cornstarch in the cream to dissolve and set aside. Heat 3 quarts water to a boil in a large saucepan. Add the pasta and cook over high heat until tender to the bite, about 4 minutes for fresh or 8 to 10 minutes for dried. Drain and transfer to a bowl. Toss the pasta with 1 tablespoon oil to prevent it from sticking together.


Heat the remaining vegetable oil and the butter in a large skillet over medium heat, add the chicken and mushrooms and sauté for 2 to 3 minutes. Add 1 cup of the cream mixture. Cook over medium heat until thickened, about 5 minutes. Stir in parsley or summer savory and tomatoes or bell pepper.


Rinse the oil from the pasta.


Heat the remaining cream to a boil, stirring constantly. Reduce the heat to medium and add the pasta. Toss to coat evenly with the cream and cook long enough to heat and thicken the cream, about 3 minutes. Season to taste with salt and pepper. Divide the pasta among 6 serving plates. Spoon the warm chicken mixture on top and sprinkle with minced fresh parsley or summer savory and toasted walnuts.